Easiest Way to Make Tasty Filipino Chicken Adobo with White Rice

Filipino Chicken Adobo with White Rice. Philippine adobo (from Spanish adobar: "marinade," "sauce" or "seasoning") is a popular Filipino dish and cooking process in Philippine cuisine that involves meat, seafood, or vegetables marinated in vinegar, soy sauce, garlic, bay leaves, and black peppercorns, which is browned in oil, and simmered in the marinade. It has occasionally been considered the unofficial national dish in the. Adobo is a simple and hearty Filipino dish.

Make sure you serve it with cauliflower rice or mash to keep the carbs low. Make it Slimming World Friendly: use skinless chicken thighs and replace the coconut cream with chicken stock. Skip the searing or use Fry Light instead of coconut oil. You can cook Filipino Chicken Adobo with White Rice using 15 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Filipino Chicken Adobo with White Rice

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

Serve immediately with steamed white rice or (preferably) garlic fried rice, passing adobo sauce at the table. Chicken Adobo recipe made with pantry friendly ingredients in one pot and bursting with flavor! This Filipino Chicken Adobo is the ultimate EASY chicken dinner that your entire family will love! It's tangy, salty, savory, sweet, and spicy with a delectable sticky glaze that will make you swoon.

Filipino Chicken Adobo with White Rice instructions

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..

You will love that it's made with everyday ingredients, the marinade does all the heavy lifting. Chicken Thighs - Chicken thighs and chicken legs are the two best cuts of chicken to use in this Filipino dish, be sure to use bone in and skin on. I do not recommend using chicken breasts in this recipe. Soy Sauce - I use low sodium soy sauce in all recipes as the sodium in regular soy sauce is just too high and the flavors are too salty in recipe testing. The best way to eat chicken adobo is to have it with warm white rice.