Filipino Chicken Adobo

This Filipino Adobo is a dish of chicken braised in a vinegar-based sauce.

When I tested the recipe, the chicken came out so moist and tender I would make it again. The sauce was bold, with a deeper vinegar taste than my family is accustomed. Overall, it flavored the chicken nicely and paired well with the rice, but next time I’d reduce the vinegar to suit our palates.

The recipe is available in this month’s Cook’s Illustrated issue and online. Here is the recipe I tested. 

Filipino Chicken Adobo

Serves 4

Serve this dish with rice.

8 (5- to 7-ounce) bone-in chicken thighs, trimmed

1/3 cup soy sauce

1 (13 ½ ounce) can coconut milk

¾ cup cider vinegar  

8 garlic cloves, peeled

4 bay leaves

2 teaspoons pepper

2 tablespoons chopped fresh cilantro

1. Toss chicken with soy sauce in large bowl. Refrigerate for at least 30 minutes and up to 1 hour.

2. Remove chicken from soy sauce, allowing excess to drip back into bowl. Transfer chicken, skin side down, to 12-inch nonstick skillet; set aside soy sauce.

3. Place skillet over medium-high heat and cook until chicken skin is browned, 7 to 10 minutes. While chicken is browning, whisk coconut milk, vinegar, garlic, bay leaves, and pepper into soy sauce.

4. Transfer chicken to plate and discard fat in skillet. Return chicken to skillet, skin side down, add coconut milk mixture, and bring to boil. Reduce heat to medium-low and simmer 20 minutes. Flip chicken skin side up, and continue to cook until chicken registers 175 degrees, about 15 minutes. Transfer chicken to platter and tent loosely with aluminum foil.

5. Return skillet to medium-high heat and cook until sauce is thickened, 5 to 7 minutes. Pour sauce over chicken, sprinkle with cilantro, and serve.