Filipino Chicken Adobo

Serves 4

I got this recipe from ATK

Light coconut milk can be substituted for regular coconut milk. Serve this dish over rice.

INGREDIENTS

• 8(5- to 7- ounce) bone-in chicken thighs, trimmed
• 1/3cup soy sauce
• 1(13 1/2-ounce) can coconut milk
• 3/4cup cider vinegar
• 8garlic cloves, peeled
• 4bay leaves
• 2teaspoons pepper
• 1scallion, sliced thin

INSTRUCTIONS

• 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 bowl. Transfer chicken, skin 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 scallion, and serve.