Filipino Chicken Adobo with White Rice

Name: Filipino Chicken Adobo with White Rice
Total time: 2700 s
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lb boneless skinless chicken thighs; 3 garlic cloves; 1/3 cup soy sauce; 1/3 cup + 2 tbs white vinegar; 4 bay leaves; 2 tbs. Canola oil; 3 garlic cloves, minced; 1 small onion diced; 1.5 cups water; 2 tbs. brown sugar; 1 tbs. whole black pepper; 2 green onions, sliced

Adrianne Meszaros @adriannemeszaros

Another family time favorite. Back in the day for our large family, we use to make it with 3 whole chickens. Now we are just using the thighs because they are everyone's favorite. #heirloom

Adrianne Meszaros @adriannemeszaros

Another family time favorite. Back in the day for our large family, we use to make it with 3 whole chickens. Now we are just using the thighs because they are everyone's favorite. #heirloom

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Ingredients

45 minutes

4 servings

Chicken and marinade
1.5 lbboneless skinless chicken thighs
3garlic cloves
1/3 cupsoy sauce
1/3 cup+ 2 tbs white vinegar
4bay leaves
For cooking
2 tbs.Canola oil
3garlic cloves, minced
1small onion diced
1.5 cupswater
2 tbs.brown sugar
1 tbs.whole black pepper
Toppings
2green onions, sliced

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Steps

45 minutes

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.