Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to make a distinctive dish, filipino chicken adobo with white rice. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Chicken Adobo is a type of Filipino chicken stew. Chicken pieces are marinated in soy sauce and spices, pan-fried, and stewed until tender. The best way to eat chicken adobo is to have it with warm white rice.
Filipino Chicken Adobo with White Rice is one of the most well liked of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Filipino Chicken Adobo with White Rice is something which I’ve loved my entire life.
To get started with this recipe, we have to prepare a few components. You can have filipino chicken adobo with white rice using 15 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Filipino Chicken Adobo with White Rice:
- Prepare Chicken and marinade
- Prepare boneless skinless chicken thighs
- Take garlic cloves
- Take soy sauce
- Get + 2 tbs white vinegar
- Prepare bay leaves
- Prepare For cooking
- Prepare Canola oil
- Make ready garlic cloves, minced
- Get small onion diced
- Get water
- Make ready brown sugar
- Prepare whole black pepper
- Take Toppings
- Make ready green onions, sliced
Soy sauce and vinegar bring this traditional dish to life. Adobo Chicken is a classic Filipino recipe cooked in soy sauce, garlic, vinegar and peppercorns that makes the most delicious braised chicken ever. White Vinegar - I have tested this adobo recipe with rice vinegar, cane vinegar, apple cider vinegar and white wine vinegar and the classic version. Chicken Adobo is a Filipino chickenrecipe that is well loved by many people.
Instructions to make Filipino Chicken Adobo with White Rice:
- 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.
It's an authentic adobo recipe and yields delicious and amazing results. The seasonings consist of soy This meal is best served with steamed rice. For a wholesome meal and easy weeknight dinner, I recommend the. Chicken Adobo with Rice in the Pressure Cooker! The sauce for this chicken adobo is made from a handful of pantry staples you probably have on hand: onion, garlic, white vinegar, soy sauce, peppercorns, bay leaves, and a little bit of sugar.
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