Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a special dish, filipino chicken adobo with white rice. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Filipino Chicken Adobo with White Rice is one of the most popular of current trending foods in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Filipino Chicken Adobo with White Rice is something which I’ve loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can cook filipino chicken adobo with white rice using 15 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Filipino Chicken Adobo with White Rice:

1. Make ready Chicken and marinade
2. Make ready 1.5 lb boneless skinless chicken thighs
3. Make ready 3 garlic cloves
4. Get 1/3 cup soy sauce
5. Take 1/3 cup + 2 tbs white vinegar
6. Make ready 4 bay leaves
7. Get For cooking
8. Take 2 tbs. Canola oil
9. Prepare 3 garlic cloves, minced
10. Make ready 1 small onion diced
11. Get 1.5 cups water
12. Take 2 tbs. brown sugar
13. Make ready 1 tbs. whole black pepper
14. Make ready Toppings
15. Make ready 2 green onions, sliced

Instructions to make Filipino Chicken Adobo with White Rice:

1. Combine Chicken and Marinade ingredients in a bowl. Marinate for at least 20 minutes, or up to overnight2 green onion, sliced
2. Heat 1 tbsp oil in a skillet over high heat. Remove chicken from marinade (reserve marinade) and place in the pan. Sear both sides until browned – about 1 minute on each side. Do not cook the chicken all the way through.
3. Remove chicken skillet and set aside.
4. Heat the remaining oil in skillet. Add garlic and onion, cook 1 1/2 minutes.
5. Add the reserved marinade, water, sugar and black pepper. Bring it to a simmer then turn heat down to medium high. Simmer 5 minutes.
6. Add chicken smooth side down. Simmer uncovered for 20 to 25 minutes (no need to stir), turning chicken at around 15 minutes, until the sauce reduces down to a thick jam-like syrup.
7. If the sauce isn't thick enough, remove chicken onto a plate and let the sauce simmer by itself - it will thicken much quicker - then return chicken to the skillet to coat in the glaze.
8. Coat chicken in glaze then serve over rice.

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