Filipino Chicken Adobo
- This is a very good and very easy chicken dish. It uses a surprising amount of soy and vinegar but once mixed with the coconut milk and chicken flavors it's excellent. To make it even easier, you can probably skip the browning step.
- I prefer to use bone-in skin-off chicken thighs for this dish. This typically means I buy 3 lbs of bone-in skin-on thighs (about 6 oz per thigh) and pull the skin off, which is quite easy. Trim fat off the thighs while you do this. If you want to leave the skin on the chicken then it would be best to read the original Cook's Illustrated recipe. You can also use roughly 1.75 lbs of skinless boneless thighs.
- Remove skin and fat from chicken and soak in soy sauce for 30 to 60 minutes in the refrigerator.
- Remove chicken from soy sauce leaving as much soy in the bowl as possible and quickly sear the chicken on both sides in a dutch oven or 12-inch non-stick skillet.
- Add everything else to the pot, including the leftover soy in the chicken bowl and simmer for 20 to 40 minutes uncovered until the chicken registers 175 degrees. Stir and flip the chicken often. It's OK to remove chicken pieces as they are done.
- Remove chicken to serving dish and tent with foil. Discard bay leaves.
- Boil sauce on medium-high for 5 to 7 minutes to slightly thicken and concentrate flavors.
- Poor sauce over chicken and serve with white rice.
- Yield: 4 to 6
- Source: Modified from Cook’s Illustrated
- Notes: When scaling up this recipe you will need to sear the chicken in batches and be sure to stir the simmering pot often for uniform cooking.
Category: American Modified 8/14/14