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Every person knows that in order to truly be healthy you need to eat a naturally healthy and balanced diet and get a proper amount of exercise. Sadly, we do not always have the time or the power that this type of lifestyle demands. At the end of the day, almost everyone want to go home, not to the gym. A delicious, grease laden burger is usually our food of choice and not a leafy green salad (unless we are vegetarians). The good news is that making wise decisions doesn’t have to be a chore. If you keep going with it, you’ll get all of the required nutrients and exercise. Here are some ideas to be as healthy as possible.
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We hope you got insight from reading it, now let’s go back to filipino chicken adobo with white rice recipe. To make filipino chicken adobo with white rice you need 15 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to make Filipino Chicken Adobo with White Rice:
- Get Chicken and marinade
- Use boneless skinless chicken thighs
- Get garlic cloves
- Take soy sauce
- Prepare + 2 tbs white vinegar
- Prepare bay leaves
- Get For cooking
- Take Canola oil
- You need garlic cloves, minced
- Prepare small onion diced
- Prepare water
- You need brown sugar
- Take whole black pepper
- You need Toppings
- Use green onions, sliced
Instructions 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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