Adobo Chicken

Another Cooks Illustrated special...this is a very traditional Fillipino dish and we loved the flavor.

8 bone-in chicken thighs, trimmed (skin on)

1/3 cup soy sauce

1 can coconut milk

3/4 cup cider vinegar

8 garlic cloves, peeled

4 bay leaves

2 tsp pepper

1 scallion, sliced

Toss chicken with soy sauce in large bowl. Refrigerate for 30 minutes. Remove chicken, allowing excess soy sauce to drop in the bowl. Transfer chicken, skin side down to 12 inch non-stick skillet. Set soy sauce aside. Place skillet over medium high heat and cook until chicken skin is browned, 7-10 minutes. While chicken is browning, whisk coconut milk, vinegar, garlic, bay leaves and pepper in soy sauce.

Transfer chicken to plate and discard fat in skillet. Return chicken to skillet skin side down, add 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 about 15 minutes. Transfer chicken to platter and tent with foil.

Remove bay leaves and skim any fat off surface of sauce. Return skillet to medium high heat and cook until sauce is thickened, about 5 minutes. Serve chicken over rice, with sauce poured on top. Sprinkle with scallions.

A great dish, that we will make again!