Chicken Adobo with Coconut Milk
J. White Harris
8chicken thighs, trimmed
1/2 csoy sauce
5 Tbspolive oil
1 can(s)(13-1/ 2 oz) coconut milk
8 clovegarlic, finely chopped
1 Tbspfresh ginger, finely chopped
1 tspwhole peppercorns
1green onion, thinly sliced
How to Make Chicken Adobo with Coconut Milk
- Put chicken in a large bowl. Add soy sauce and coat chicken well. Refrigerate for 30 minutes to 1 hour.
- Remove chicken from soy sauce, allowing excess to drip back into bowl. Put chicken, skin side down, in a 12-inch nonstick skillet with the olive oil. Cook over medium-high heat until chicken is browned, 7 to 10 minutes.
- While chicken is browning, whisk coconut milk, vinegar, garlic, ginger, bay leaves, and pepper corns into the soy sauce. Add mixture to skillet, and bring to boil. Reduce heat to medium-low and simmer, uncovered, for 20 minutes. Turn chicken skin side up and continue to cook, uncovered, until chicken registers 175 degrees, about 15 minutes.
- Transfer chicken to a serving dish. 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 scallions. Serve with rice.