Filipino Adobo

Adobo is generally considered the national dish of the Philippines.  This calls for chicken, but pork is often used as well.  The secret is in the vinegar based marinade/sauce which is truly delicious.  It is made with very few ingredients and is simple to prepare.  This recipe is compliments of America's Test Kitchen.  We serve this over rice.

Toss the chicken with the soy sauce in a large bowl.  Refrigerate for at least 30 minutes and up to an hour.  Remove the chicken from the soy sauce allowing excess soy to drain back into the bowl.  Transfer chicken, skin side down, to a 12" skillet, set aside soy sauce.

Place skillet over medium-high heat and cook until chicken skin is browned, about 7 to 10 minutes.  While chicken is browning, whisk coconut milk, vinegar, garlic, bay leaves and pepper into soy sauce.

Transfer chicken to plate and discard fat left in skillet. Return chicken to skillet skin side down, and 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 registers 175 degrees, about 15 minutes.  Transfer chicken to platter and tent loosely with aluminum foil.

Remove bay leaves and return skillet to medium-high and cook until sauce is thickened, 5 to 7 minutes.  Pour sauce over chicken and garnish with scallion.

Notes: