Filipino chicken thigh adobo

Filipino chicken thigh adobo
8 pieces chicken thighs
bone-in with skin
1/3 cup soy sauce
1 can coconut milk
3/4 cup cider vinegar
8 cloves garlic
4 whole bay leaves
2 tsp black peppercorns
1 piece green onion
sliced thin
steamed rice
Believe it or not, Cook’s Illustrated has done a great job with recipes for Asian food. We’ve made their Tom Yum soup and their Chinese BBQ Pork (char siu). Both of them turned out amazing, which was why we jumped for joy when we saw that they included a recipe for Filipino Chicken Adobo in their 2012 March/April issue. Their method is slightly different from my mom’s method, but the taste and textures are on point!
Kick off the rice cooker.
In a large bowl, combine the chicken thighs and soy sauce. Toss to coat, then marinate in the fridge for 30-60 minutes.
Preheat the stainless skillet over medium-high. Separate the chicken from the soy sauce and lay into skillet skin side down. Reserve the soy sauce marinade. Brown chicken for 7-10 minutes.
With the remaining soy sauce marinade, whisk in the coconut milk, vinegar, garlic, bay leaves, and peppercorns.
Transfer browned chicken to a plate and remove excess fat from the skillet. Add the coconut milk mixture to the skillet. Be sure to scrape any bits of chicken into the sauce. Return the chicken to the skillet, skin side down. Bring the liquid to a boil, then simmer uncovered at medium-low for about 20 minutes.
Turn the chicken skin side up then simmer uncovered for about 15 minutes. Transfer the chicken to a plate and tent with foil.
Remove the bay leaves and skim any fat from the sauce. Reduce the sauce over medium-high heat for about 5-7 minutes.
Plate the chicken over a bed of steamed rice. Spoon the sauce over the chicken and top with green onions. Share and enjoy immediately!