Easiest Way to Cook Yummy Filipino Chicken Adobo with White Rice

Without fail recipe ultimate Filipino Chicken Adobo with White Rice easy, fast, practical.

Good Evening every body, at this time you get present recipe Filipino Chicken Adobo with White Rice with 15 ingredients and 8 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 15 ingredients and 8 stages of easy cooking Filipino Chicken Adobo with White Rice.

Ingredients all Filipino Chicken Adobo with White Rice

1. Needed : Chicken and marinade.

2. Needed : boneless skinless chicken thighs.

3. Prepare : garlic cloves.

4. Needed : soy sauce.

5. Prepare : + 2 tbs white vinegar.

6. Prepare : bay leaves.

7. Prepare : For cooking.

8. Prepare : Canola oil.

9. Needed : garlic cloves, minced.

10. Needed : small onion diced.

11. Prepare : water.

12. Needed : brown sugar.

13. Prepare : whole black pepper.

14. Needed : Toppings.

15. Prepare : green onions, sliced.

If all ingredients Filipino Chicken Adobo with White Rice it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking 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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