Name: Filipino Chicken Adobo
Total time: 1 h 45 min
Cuisine: AsianAsia
Ingredients: 8 (5- to 7- ounce) bone-in chicken thighs , trimmed; 1/3 cup soy sauce; 1 (13 1/2-ounce) can coconut milk; 3/4 cup cider vinegar; 8 garlic cloves , peeled; 4 bay leaves; 2 teaspoons pepper; 1 scallion , sliced thin

Why This Recipe Works

Adobo is the national dish of the Philippines, and chicken adobo is among the most popular of its countless variations. The dish consists of chicken simmered in a mixture of vinegar, soy sauce, garlic, bay leaves, and black pepper. We decided to use coconut milk, which is traditionally used in adobos in southern Luzon, since it paired well with the tart and salty elements of this dish. The coconut milk’s richness tempered the bracing acidity of the vinegar and complemented the briny soy sauce, bringing the sauce into balance.

Before You Begin

Light coconut milk can be substituted for regular coconut milk. Serve this dish over rice.

Instructions

Toss chicken with soy sauce in large bowl. Refrigerate for at least 30 minutes and up to 1 hour.

Remove chicken from soy sauce, allowing excess to drip back into bowl. Transfer chicken, skin side down, to 12-inch nonstick skillet; set aside soy sauce.

Place skillet over medium-high heat and cook until chicken skin is browned, 7 to 10 minutes. While chicken is browning, whisk coconut milk, vinegar, garlic, bay leaves, and pepper into soy sauce.

Transfer chicken to plate and discard fat in skillet. Return chicken to skillet skin side down, add coconut milk mixture, and bring to boil. Reduce heat to medium-low and simmer, uncovered, for 20 minutes. Flip chicken skin side up and continue to cook, uncovered, until chicken registers 175 degrees, about 15 minutes. Transfer chicken to platter and tent loosely with aluminum foil.

Remove bay leaves and skim any fat off surface of sauce. Return skillet to medium-high heat and cook until sauce is thickened, 5 to 7 minutes. Pour sauce over chicken, sprinkle with scallion, and serve.