Filipino Chicken Adobo

adobo-chicken

When I was growing up, my dad would make a delicious dish that he called “Filipino Chicken,” which was basically a bunch of dark meat chicken pieces cooked up with potatoes in a savory/sour sauce with bay leaves and whole peppercorns. I never did get the recipe from him (I don’t think he ever writes his recipes down, they’re all in his head), but as an adult I came across recipes for “Filipino Chicken Adobo,” which seemed to have a fairly similar flavor profile, and I really enjoyed them.

This particular recipe is an adaptation of one I found somewhere but can no longer locate the source for (my apologies, unknown recipe creator!), and it’s a wonderful, warming dish to serve when the weather turns chilly. Juicy chicken thighs are bathed in a rich, creamy coconut-milk sauce that’s seasoned with soy, garlic, and bay leaves, sharpened with a healthy dose of vinegar, and spiced with plenty of black pepper. It’s a one-pan recipe so it’s easy to make, and while you’ll have a ton of leftover sauce you won’t regret it! Served over steamed rice with some snowpeas or broccoli on the side, it’s a perfect weeknight dinner.

Filipino Chicken Adobo

6-8 boneless, skinless chicken thighs

1 tbs. vegetable oil

1/3 cup soy sauce

1 can coconut milk (lite works fine)

2/3 cup apple cider vinegar

4 cloves garlic, crushed or finely chopped

4 bay leaves

2 tsp. ground black pepper (yes, 2 whole teaspoons)

1. Marinate chicken thighs in soy sauce for 30 minutes, then remove the chicken, reserving the soy sauce.

2. Heat oil in a large skillet over high heat and brown the marinated chicken thighs on both sides.

adobo-browned

3. Mix soy sauce, coconut milk, vinegar, garlic, bay leaves, and pepper together (the mixture will just fill a 2-cup measure) and pour over browned chicken.

4. Turn the heat down to medium-low and simmer until the chicken is thoroughly cooked to 175 degrees F.

adobo-sauced

5. Remove chicken to a plate and turn up the heat to high. Reduce the sauce to your desired consistency. Return chicken to the sauce to warm up and serve over steamed rice.

 

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