A Fiesta Favorite
Coconut Milk Meets Soy Sauce; Garlic Meets Vinegar
Adobo-style cooking is a classic Filipino kitchen technique. Adobo dishes appear at Fiestas and also on the Sunday table. Adobo style is a kind of national dish of the Philippines.
The meeting of Garlic and Vinegar is characteristic of Adobo cooking, as is the frequent combination of Pork and Chicken in the same dish. In this version, Coconut Milk compliments the Soy Sauce marinade.
8 Chicken thighs with bone in, about 5 to 7 inches each, total about 2 pounds
1/3 cup Soy Sauce
1 can Coconut Milk (about 13½ ounces)
3/4 cup Rice Vinegar
8 Garlic Cloves, peeled
4 Bay Leaves
2 teaspoons Black Pepper
1 Scallion, sliced thin
Toss the Chicken Thighs with the Soy Sauce and marinate, refrigerated, 30 minutes to 1 hour. Then remove the chicken from the Soy Sauce and put the chicken, skin side down in a skillet. Set aside the Soy Sauce marinade.
Cook the Chicken over medium-high heat until the skin is browned.
Meanwhile, whisk the Coconut Milk, Vinegar, Garlic, Bay Leaves and Pepper into the Soy Sauce.
Next,transfer the Chicken to a plate and discard any fat in the skillet. Return the Chicken to the skillet, skin side down again. Add the Coconut Milk-Soy Sauce mixture and bring to a boil. Reduce the meat to medium-low and simmer uncovered for about 20- minutes. Flip the Chicken and continue to cook it uncovered until the Chicken registers 175 degrees Fahrenheit. This will take about 15 minutes. Transfer the Chicken to a serving platter.
Remove the Bay Leaves and skim any fat from the surface of the now-reduced sauce. Raise the heat to medium-heat and cook some more until the sauce is thickened, about another 5 minutes. Pour the thickened sauce over the Chicken, sprinkle with the Scallion and serve.