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 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. I only use white vinegar in adobo if I somehow run out of the others, and have to dip into my household cleaning. 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

Lets Go Prepare of Chicken and marinade.
Lets Go Prepare of boneless skinless chicken thighs.
Lets Go Prepare of garlic cloves.
It's of soy sauce.
What You needis of + 2 tbs white vinegar.
It's of bay leaves.
Lets Go Prepare of For cooking.
Lets Go Prepare of Canola oil.
What You needis of garlic cloves, minced.
Lets Go Prepare of small onion diced.
Lets Go Prepare of water.
It's of brown sugar.
Lets Go Prepare of whole black pepper.
What You needis of Toppings.
Lets Go Prepare of green onions, sliced.

Chicken Adobo with Rice. by: Jackie Varriano. Adobo is comfort food for Filipinos: amazingly simple to whip up, with the ability to drop-kick the It's too salty and acidic, but for filipinos, they will eat it with tons of white rice. Filipino Chicken Adobo: The World's Most Underrated Cuisine? Chicken Adobo with Rice in the Pressure Cooker!

Filipino Chicken Adobo with White Rice step by step

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..

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. 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 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 meals that are quick and easy Serve with rice.