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Cooking might be one of the earliest abilities on the planet. That does not suggest that there are any limitations to the expertise readily available for the cook thinking about increasing his/her abilities. Even the finest cooks, even professionals, can always find new dishes, approaches and also techniques to improve their kitchen area abilities, so lets try this Filipino Chicken Adobo with White Rice recipe, we hope you like it.

You need to prepare Chicken and marinade.
Prepare boneless skinless chicken thighs.
You need to prepare garlic cloves.
Provide soy sauce.
Provide + 2 tbs white vinegar.
You need to prepare bay leaves.
Provide For cooking.
Use Canola oil.
Prepare garlic cloves, minced.
Prepare small onion diced.
You need water.
You need brown sugar.
Use whole black pepper.
Use Toppings.
Use green onions, sliced.

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..

Now that you have actually read Filipino Chicken Adobo with White Rice recipe, it is the moment for you to head to the cooking area and prepare some wonderful food! Keep in mind, food preparation is not an ability that can be 100 percent right at first. Practice is needed for you to understand the art of cooking.

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