Filipino Chicken Adobo 1

Flavorful Filipino grub. From Cooks Illustrated magazine.

Yield: 4 servings
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  • 8 Chicken Thighs (5-7 oz each)
  • 1/3 cup(s) Soy Sauce
  • 1 can(s) Coconut Milk 13 1/2 oz
  • 3/4 cup(s) Cider Vinegar
  • 8 clove(s) Garlic Peeled
  • 4 Bay Leaves
  • 2 teaspoon(s) pepper
  • 1 scallion sliced thin


  1. 1. Toss Chicken with soy sauce in large bowl. Refrigerate for 30-60min
  2. 2. Remove Chicken from soy sauce allowing excess to drip back into bowl. Transfer
  3. chicken, skin side down, to a 12 in non-sticck skillet; set aside soy sauce.
  4. 3. Place skillet over med-high heat and cook until chicken skin is browned, 7- 10 min.
  5. While chicken is brorwning, whisk coconut milk, vinegar, garlic, bay leaves and
  6. pepper into soy sauce.
  7. 4. Transfer chicken to plate and discard fat in skillet. Return chicken to skillet skin
  8. side down, add coconut milk mix and bring to boil. Reduce heat to me-low to
  9. simmer, uncovered, for 20 min. Flip chicken skin side up and continue to cook
  10. uncovered, until chicken registers 175 degrees, about 15 minutes. Transfer chicken to platter and tent loosely with foil.
  11. 5. Remove bay leaves and skim any fat off surface of sauce. Return skillet to med- high heat and cook until sauce is thickened, 5-7 min. Pour sauce over chicken, sprinkle with scallion and serve.
August 2013

This recipe is a personal recipe added by RaeRae33 and has not been tested or endorsed by MyRecipes.

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