Recipe by duonyte
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.
Top Review by Anna H.
I have made this recipe several times and found several modifications to be helpful. 1. I use chicken quarters instead of chicken thighs. 2. I buy air chilled chicken, only. (Harris Teeter has it for cheap!) 3. I use HALF the amount of chicken called for. There simply isn't enough sauce, otherwise. 4. Use light coconut milk. I find the full fat masks the flavor of good quality chicken. 5. Serve over coconut rice (just 1 cup of rice cooked with half water half full-fat coconut milk)
- 8 bone-in chicken thighs, 5 to 7 oz each
- 1⁄3 cup soy sauce
- 1 (13 1/2 ounce) can coconut milk
- 3⁄4 cup cider vinegar
- 8 garlic cloves, peeled
- 4 bay leaves
- 2 teaspoons ground pepper
- 1 scallion, thinly sliced
Directions See How It's Made
- 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!