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The ingredients needed to cook Filipino Chicken Adobo with White Rice:
- Provide Chicken and marinade
- Prepare 1.5 lb boneless skinless chicken thighs
- Use 3 garlic cloves
- Provide 1/3 cup soy sauce
- You need 1/3 cup + 2 tbs white vinegar
- Provide 4 bay leaves
- Prepare For cooking
- Get 2 tbs. Canola oil
- Use 3 garlic cloves, minced
- Get 1 small onion diced
- Get 1.5 cups water
- Use 2 tbs. brown sugar
- Get 1 tbs. whole black pepper
- Take Toppings
- Take 2 green onions, sliced
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.
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