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Ingredients - Filipino Chicken Adobo with White Rice:

1. Require for Chicken and marinade
2. Require 1.5 lb of boneless skinless chicken thighs
3. Prepare 3 for garlic cloves
4. Take 1/3 cup of soy sauce
5. Require 1/3 cup of + 2 tbs white vinegar
6. Get 4 bay leaves
7. Need - For cooking
8. Require 2 tbs. for Canola oil
9. Make ready 3 for garlic cloves, minced
10. Need 1 of small onion diced
11. Need 1.5 cups for water
12. Take 2 tbs. - brown sugar
13. Require 1 tbs. of whole black pepper
14. Take Toppings
15. Need 2 green onions, sliced

Filipino Chicken Adobo with White Rice process:

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.

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