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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Sayal samyog
[email protected]I love the way this chicken adobo smells while it's cooking.
Star Status
[email protected]This chicken adobo is a bit time-consuming to make, but it's worth the effort.
Hossen Molla
[email protected]I'm allergic to soy sauce, but I was able to find a good substitute that worked well in this recipe.
Munirkey4 Munirkey
[email protected]This chicken adobo is a great way to add some flavor to your weeknight meals.
Kane the man
[email protected]I'm not a fan of the chicken adobo, but my husband loved it.
jivan reshmi magar
[email protected]This chicken adobo is a great recipe for beginners. It's easy to follow and the results are delicious.
Md.RAYHAN sarker
[email protected]I'm not sure what I did wrong, but my chicken adobo turned out dry and tough.
Samuel Ward
[email protected]I had some trouble finding the soy sauce and vinegar that the recipe called for, but I was able to find a good substitute.
Leah Wandia
[email protected]I found that the chicken adobo was a bit too salty for my taste.
Madeeha Madeeha
[email protected]This chicken adobo is a bit spicy for my taste, but I still enjoyed it.
farabi ahmed
[email protected]I love the addition of the bay leaves and cloves to this recipe. They give the chicken adobo such a unique and delicious flavor.
Xavier Mulryan
[email protected]This chicken adobo is a great way to use up leftover chicken.
MR JINKO
[email protected]I'm not a huge fan of chicken adobo, but this recipe changed my mind. It's so flavorful and delicious.
Ahmed Obashy
[email protected]This chicken adobo is perfect for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Anusha 20
[email protected]I love how this recipe uses simple ingredients to create such a delicious and complex dish.
Abdullahi Hassan
[email protected]This is the best chicken adobo recipe I've ever tried. It's so easy to make and the results are amazing.
Shuaibu Ibrahim shuaibu
[email protected]I've made this chicken adobo recipe several times now, and it's always a hit with my family and friends.
Md Sumon Hosen
[email protected]This chicken adobo recipe is a keeper! The chicken came out so tender and flavorful, and the sauce was the perfect balance of tangy and savory.