Chicken Adobo Cook's Illustrated

This is a classic filipino dish that cook's illustrated researched and revised. Chicken thighs are braised in soy sauce, vinegar and coconut milk. I served with coconut rice and a salad. The pre-cooking of the thighs releases a lot of fat that is discarded.

Steps

Toss the chicken with the soy sauce in a large bowl.

Refrigerate for at least 30 minutes and up to 1 hour.

Remove chicken from the soy sauce allowing excess to drip back into the bowl.

Transfer the chicken , skin-side down , to a 12 inch non-stick skillet.

Set aside the soy sauce.

Place the skillet over medium-high heat and cook until the chicken skin is browned 7 to 10 minutes.

While the chicken is browning , whisk coconut milk , vinegar , garlic , bay leaves and pepper into the soy sauce.

Transfer the chicken to a plate and discard the fat in the skillet.

Return the chicken to the skillet skin-side down , add the coconut milk mixture , and bring to a boil.

Reduce heat to medium-low and simmer uncovered for 20 minutes.

Flip chicken skin side up and continue to cook , uncovered , until chicken is done , 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 .

Ingredients

chicken thighs, soy sauce, coconut milk, cider vinegar, garlic cloves, bay leaves, ground pepper, scallion