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Chicken Adobo (Cook's Illustrated)

Chicken Adobo (Cook's Illustrated) created by Artandkitchen

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.

Ready In:
1hr 40mins
Serves:
Units:

ingredients

directions

  • 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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RECIPE MADE WITH LOVE BY

@duonyte
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@duonyte
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"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."
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  1. Angelica B.
    Does the garlic need to be sliced, minced or rough chopped? Seems strange to add it just peeled.
    Replies 2
  2. Angelica B.
    I have never seen adding peeled garlic to a dish without mincing or slicing it. Is there an error?
    Reply
  3. 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)
    Reply
  4. Artandkitchen
    Prior cooking I washed the tights and cut of the big parts of skin with fat! In this way I did not have so much fat in the skillet.<br/>I prepared 4 tights for us 4, I don't think that somebody needs more (or I hope :lol:). <br/>I used light soy sauce bat I added I teaspoon of the dark one. The sauce was really delicious and the chicken tasty.<br/>I'm used to diescard the chicken skin (if not grilled), but here I didn't because I believe that's necessary for the taste. <br/>Thanks a lot for this posting.
    Reply
  5. Artandkitchen
    Chicken Adobo (Cook's Illustrated) Created by Artandkitchen
    Reply
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