This recipe originated from Cook’s Illustrated. The ingredients are mostly the same, but the technique is altered slightly.
The skin can get a bit more browned if it’s rendered without marinating. Though marinating in the soy sauce does add a bit more flavor throughout the chicken, my priority was a palatable texture to the skin. Once fully rendered and simmered, the skin is quite good even though it isn’t crispy. Also, a longer simmer seems to allow for more collagen breakdown, which will add more texture and thickening to the sauce.
When Ms. Bleu Legume told me that we were having Chicken Adobo, I looked at it and thought, “How did Anasazi masons ever make desert cliff dwellings out of THAT?” But then I remembered that they used adobE, not adobO. They probably realized that the adobo was too delicious to use as building material and figured, “Hey, why don’t we just build with all this clayey mud we have lying around instead?” Those Anasazi made the right choice, because even though Chicken Adobo makes a fantastic dinner, it should only be used in load-bearing pueblo walls as temporary filler.
8 bone-in chicken thighs
1/3 cup soy sauce
1 can coconut milk
3/4 cup apple cider vinegar
4 bay leaves
6 whole cloves garlic, peeled
2 teaspoons pepper
1 scallion, thinly sliced for garnish
- Place chicken skin side down into a non-stick skillet. Cook over medium low heat until skin is golden brown, about 15 minutes.
- Mix together soy sauce, coconut milk, vinegar, bay leaves, garlic, and pepper. Set aside
- Move chicken to plate. Drain off grease. Place chicken back in the skillet, skin side down.
- Add soy sauce mixture. Simmer for 45 minutes.
- Flip chicken so the skin side is up. Simmer for another 30 minutes.
- Move chicken to plate. Cover with foil. Reduce sauce until thickened, skimming off excess fat as necessary.
- Pour thickened sauce over chicken. Sprinkle with sliced scallion.