Filipino Chicken Adobo with White Rice.
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Composition of Filipino Chicken Adobo with White Rice:
- Provide for Chicken and marinade.
- Give 1.5 lb boneless skinless chicken thighs.
- Require 3 garlic cloves.
- Provide 1/3 cup - soy sauce.
- Require 1/3 cup + 2 tbs white vinegar.
- Require 4 bay leaves.
- Need for For cooking.
- Require 2 tbs. Canola oil.
- You need 3 garlic cloves, minced.
- Require 1 of small onion diced.
- Require 1.5 cups of water.
- You need 2 tbs. brown sugar.
- You need 1 tbs. whole black pepper.
- You need Toppings.
- You need 2 for green onions, sliced.
Filipino Chicken Adobo with White Rice making process:
- Combine Chicken and Marinade ingredients in a bowl. Marinate for at least 20 minutes, or up to overnight2 green onion, sliced.
- 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..
- Remove chicken skillet and set aside..
- Heat the remaining oil in skillet. Add garlic and onion, cook 1 1/2 minutes..
- Add the reserved marinade, water, sugar and black pepper. Bring it to a simmer then turn heat down to medium high. Simmer 5 minutes..
- 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..
- 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..
- Coat chicken in glaze then serve over rice..
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