CHICKEN ADOBO (COOK'S ILLUSTRATED)
This is a classic Filipino dish that Cook's Illustrated researched and revised. Chicken thighs are braised in soy sauce, vinegar and coconut milk. I served with coconut rice and a salad. The pre-cooking of the thighs releases a lot of fat that is discarded.
Provided by duonyte
Categories Chicken Thigh & Leg
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Toss the chicken with the soy sauce in a large bowl. Refrigerate for at least 30 minutes and up to 1 hour.
- Remove chicken from the soy sauce allowing excess to drip back into the bowl. Transfer the chicken, skin-side down, to a 12 inch non-stick skillet; set aside the soy sauce.
- Place the skillet over medium-high heat and cook until the chicken skin is browned 7 to 10 minutes.
- While the chicken is browning, whisk coconut milk, vinegar, garlic, bay leaves and pepper into the soy sauce. (I chopped the garlic).
- Transfer the chicken to a plate and discard the fat in the skillet. Return the chicken to the skillet skin-side down, add the 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 is done, about 15 minutes (175 deg F internal temp).
- Transfer chicken to platter and tent loosely with aluminum foil.
- 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.
- Note: I made half the recipe and found that the sauce reduced very quickly. I covered the skillet after turning the chicken, but still had very little sauce left - more fat. I will try stirring in some cream to make more sauce, but did not do so this time - the chicken was very moist and flavorful. In any event, if you do make just half the recipe, keep your eye on it!
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Don't Stop
[email protected]This is my favorite chicken adobo recipe. It's so easy to make and always turns out delicious. I highly recommend it.
Its aj Gaming (Pubg Lover)
[email protected]I've made this recipe several times and it's always a hit. It's a great dish to serve for company.
Muneeb jutt
[email protected]This recipe is a bit time-consuming, but it's worth it. The chicken is so flavorful and the sauce is amazing.
Mongale Tshegofatso
[email protected]I'm not a big fan of chicken adobo, but I tried this recipe and it was actually really good. The chicken was moist and flavorful, and the sauce was tangy and delicious.
Ifeanyi Anene
[email protected]This recipe is a great way to use up leftover chicken. I made it with some leftover rotisserie chicken and it turned out great.
Apollo Cosmos
[email protected]I made this recipe for a party and it was a huge hit! Everyone loved the chicken and the sauce.
Mohamed Nizam
[email protected]This is the best chicken adobo recipe I've ever tried. The chicken is so tender and the sauce is so flavorful. I will definitely be making this again.
Raymond Evans
[email protected]I followed the recipe exactly, but my chicken turned out dry. I'm not sure what I did wrong.
Aakash Doney
[email protected]This recipe was a bit too tangy for my taste, but I think that's just a matter of personal preference. Otherwise, it was a great recipe and the chicken was very flavorful.
Justin Curless
[email protected]I've made this recipe several times and it never disappoints. The chicken is always moist and juicy, and the sauce is amazing.
Divine Grace
[email protected]This is my go-to chicken adobo recipe. It's simple, flavorful, and always a crowd-pleaser.
Manny Juarez
[email protected]I love this recipe! It's so easy to make and always turns out delicious. I usually serve it with rice and vegetables.
gina Orgada
[email protected]This chicken adobo recipe is a keeper! The chicken was so flavorful and tender, and the sauce was rich and tangy. I followed the recipe exactly, and it turned out perfectly.