Filipino Chicken Adobo with White Rice. 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.

Sub with any clear vinegar, including rice wine, apple cider. Philippine adobo (from Spanish adobar: "marinade," "sauce" or "seasoning") is a popular Filipino dish and cooking process in Philippine cuisine that involves meat, seafood. Chicken Adobo with Rice in the Pressure Cooker! You can have Filipino Chicken Adobo with White Rice using 15 ingredients and 8 steps. Here is how you cook that.

Ingredients of Filipino Chicken Adobo with White Rice

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

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. Filipino Adobo Chicken - Chicken braised in vinegar and soy sauce with lots of garlic. Keywords: best filipino chicken adobo recipe, braised chicken recipe, chicken drums recipe, Filipino Adobo Chicken Not just any rice, but how a Filipino technique to make white rice… I'll leVe it at that. This Filipino Chicken Adobo is a garlicky flavorful main dish that's simple to make, and delicious!

Filipino Chicken Adobo with White Rice step by step

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..

Perhaps the most famous dish in the Filipino repertoire, chicken adobo has as many versions as there are cooks in the Philippines. Some recipes omit garlic, others add coconut milk, some feature brothy sauce, and others reduce that liquid to an intense glaze. Chicken adobo is one of the most famous and talked-about dishes in Filipino cuisine. It's great for people with a very busy schedule and who like simple Serve with rice. Short grain white rice is most common, but you can use brown rice alternatively for added nutrition.