Filipino Chicken Adobo

Name: Filipino Chicken Adobo
Yield: 4 servings
Ingredients: 8 bone-in chicken thighs (trimmed); 1/2 cup soy sauce; 13.5 ounces coconut milk (1 can); 3/4 cup cider vinegar; 8 cloves garlic (peeled); 4 bay leaves; 2 tsp pepper; 1 scallion (sliced thinly)

ladysherwood

Serves 4

Good with rice. Entree chicken.

ᔥ Originally from America's Test Kitchen

Ingredients

8 bone-in chicken thighs (trimmed)
½ cup soy sauce
13.5 ounces coconut milk (1 can)
¾ cup cider vinegar
8 cloves garlic (peeled)
4 bay leaves
2 tsps pepper
1 scallion (sliced thinly)

Instructions

Keep screen awake

1
Toss chicken with soy sauce in large bowl. Refrigerate for to .
2
Remove chicken from soy sauce, allowing excess to drip back into bowl. Transfer chicken, skin side down, to 12 inch nonstick skillet; set soy sauce aside.
3
Place skillet over med-high heat and cook until chicken skin s browned, . While chicken is browning, whisk coconut milk, vinegar, garlic, bay leaves and pepper into soy sauce.
4
Transfer chicken to plate and discard fat in skillet. Return chicken to skillet skin side down, added coconut milk mixture, and bring to boil. Reduce heat to med-low and simmer, uncovered, for . Flip chicken shin side up and continue to cook, uncovered, until chicken registers 175 degrees, about . Transfer chicken to platter and tent loosely with foil.
5
Remove bay leaves and skim any fat off surface of sauce. Return skillet to med-high heat and cook unitl sauce is thickened, . Pour sauce over chicke, sprinkle with scallion, serve.

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