Chicken Adobo (Cook's Illustrated) |
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Prep Time: 45 Minutes Cook Time: 55 Minutes |
Ready In: 100 Minutes Servings: 4 |
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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. Ingredients:
8 bone-in chicken thighs, 5 to 7 oz each |
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 ground pepper |
1 scallion, thinly sliced |
Directions:
1. Toss the chicken with the soy sauce in a large bowl. Refrigerate for at least 30 minutes and up to 1 hour.
2. 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.
3. Place the skillet over medium-high heat and cook until the chicken skin is browned 7 to 10 minutes.
4. While the chicken is browning, whisk coconut milk, vinegar, garlic, bay leaves and pepper into the soy sauce. (I chopped the garlic).
5. 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 (175 deg F internal temp).
6. Transfer chicken to platter and tent loosely with aluminum foil.
7. 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.
8. Pour sauce over chicken, sprinkle with scallion and serve.
9. Note: I made half the recipe and found that the sauce reduced very quickly. I covered the skillet after turning the chicken, but still had very little sauce left - more fat. I will try stirring in some cream to make more sauce, but did not do so this time - the chicken was very moist and flavorful. In any event, if you do make just half the recipe, keep your eye on it!
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