Description

Filipino chicken adobo recipe from Americas Test Kitchen.

Ingredients

8 bone in skin on chicken thighs.
1/3 cup soy sauce
13.5 oz unsweetened coconut milk
3/4 cup cider vinegar
8 garlic cloves pealed
4 bay leaves
2 tsp ground black pepper
Sliced scallions optional

Served with white rice

Directions

Trim off any excess fat from the chicken thighs to help prevent it from being too greasy. Leave enough skin to cover the top of the thigh.

Put the chicken into a large bowl and add soy sauce and make sure the chicken gets coated in the sauce. Cover with plastic wrap and place in the refrigerator for a half hour.

After it has marinaded add chicken into a cold (not heated) nonstick skillet skin side down. Bring up to temperature with medium high heat.

To the soy sauce used to marinade the chicken add coconut milk, vinegar, garlic cloves, bay leaves and pepper and whisk together.

Let the chicken continue to cook (about 10 minutes) so that the fat in the skin will render out. The skin should be nice and crisp. Transfer to a plate, discard the fat into a bowl, then return the chicken to the pan skin side down and pour in the coconut mixture. Let simmer over medium low heat for about 20 minutes (uncovered). Flip the chicken and let it cook for another 15 minutes to come up to temperature. Look for 175 degrees in the chicken.

Transfer the chicken to a dish, remove the bay leaves and bring the sauce to a strong simmer to reduce the sauce, about 5 minutes. Add sauce onto chicken and garnish with sliced scallions. Serve with cooked white rice.