Filipino Chicken Adobo
Total Time
55 Minutes, plus 1 hour marinating time
Prep Time
10 Minutes
Cook Time
45 Minutes
Rating
4.83 out of 5 stars
(76)
Ingredients
6 servings
- 3½ pounds bone-in chicken thighs (6-8), trimmed
- ½ cup soy sauce (use gluten-free if needed)
- 1 (13.5 oz) can coconut milk
- ½ cup rice or cider vinegar
- 2 tablespoons sugar
- 1¼ teaspoons freshly ground black pepper
- 8 garlic cloves, peeled
- 3 bay leaves
- 3 scallions, green parts only, thinly sliced
- White rice, for serving
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Preparation
Step 1
Toss the chicken with the soy sauce in a large, shallow bowl. Refrigerate for 1 hour.
Step 2
Remove the chicken from the soy sauce, allowing the excess to drip back into the bowl. Transfer the chicken, skin side down, to a cold 12-inch nonstick skillet. Set the soy sauce aside.
Step 3
Place the skillet over medium-high heat and cook until the skin is crisp and dark golden, 8-10 minutes. While the chicken is browning, whisk the coconut milk, vinegar, sugar, and pepper into the soy sauce.
Step 4
Transfer the chicken to a plate and discard the fat in the skillet. Wipe the pan clean with a paper towel. Pour the soy sauce-coconut milk mixture into the pan; add the garlic and bay leaves. Return the chicken to the skillet, skin side up, and bring to a gentle boil. Reduce the heat to low and simmer, uncovered, for about 35 minutes, or until the chicken registers 175 degrees. Transfer the chicken to a platter and keep warm by tenting loosely with aluminum foil.
Step 5
Fish out the bay leaves and skim any noticeable fat off the surface of the sauce. Return the skillet to medium-high heat and cook until the sauce is slightly thickened, about 5 minutes. Taste and adjust seasoning if necessary (if it is too assertive, add a few tablespoons of water and/or a bit more sugar). Pour the sauce over the chicken and sprinkle with the scallions. Serve with rice. (Note: if you'd like the skin to be extra crispy, place the chicken breasts on a baking sheet and broil for a few minutes before serving.)
Step 6
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Chef's notes
Drumsticks can be used as an alternative to chicken thighs. If using white meat, select bone-in, skin-on chicken breasts. For boneless, skinless chicken thighs, skip the first cooking step of searing the skin, and reduce the simmering time to about 20 minutes.
Make-Ahead Instructions:
This dish is wonderful prepared ahead of time. After reheating, transfer the chicken to a foil-lined baking sheet, skin side up, and quickly crisp the skin under the broiler.
