Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, filipino chicken adobo with white rice. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Filipino Chicken Adobo with White Rice is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They are fine and they look fantastic. Filipino Chicken Adobo with White Rice is something which I’ve loved my entire life.
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 - the national dish of the Philipines!
To get started with this recipe, we must 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
- Make ready 1.5 lb boneless skinless chicken thighs
- Make ready 3 garlic cloves
- Prepare 1/3 cup soy sauce
- Prepare 1/3 cup + 2 tbs white vinegar
- Prepare 4 bay leaves
- Take For cooking
- Take 2 tbs. Canola oil
- Get 3 garlic cloves, minced
- Prepare 1 small onion diced
- Make ready 1.5 cups water
- Get 2 tbs. brown sugar
- Take 1 tbs. whole black pepper
- Make ready Toppings
- Get 2 green onions, sliced
With few ingredients and steps, this is easily a. 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 the unofficial national dish of the Philippines.
Steps 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.
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 the unofficial national dish of the Philippines. Because vinegar and salt helped preserve food way back when, it's been a staple of Filipino food since long before the Spanish came and lent them the word "adobo." Adobo means "marinade," so chicken adobo literally just means. With a marinade of vinegar, black peppercorns, bay leaves We tested it with white vinegar as well and it was too strong for our liking. Adobo is traditionally made with pork or chicken, but since we are using.
So that’s going to wrap it up for this exceptional food filipino chicken adobo with white rice recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
