A balance between vinegar and soy sauce it can make for a sharp, salty braising liquid. Add a can of coconut milk, and suddenly the flavors mellow. This is a really interesting combination of flavors that are really quite delicious.
This dish could not be easier, with only a few ingredients most that will be found in your pantry. The end result is a tender and tasty dish. What is great about dishes like this one, is that it can be served up family style, and to a crowd with almost no additional effort.
Filipino Chicken Adobo
Recipe from Cook’s Illustrated
8 (5-7 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
1. Toss chicken with soy sauce in large bowl. Refrigerate for at least 30 minutes and up to 1 hour.
2. Remove chicken from soy sauce, allowing excess to drip back into the bowl. Transfer chicken side down, to 12-inch nonstick skillet; set aside soy sauce.
3. 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.
4. 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.
5. 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 scallions and serve over rice.