Adobo is a Filipino term for preparing a dish by stewing meat, vegetables, poultry, or seafood in vinegar, seasonings, and soy sauce. This recipe can be repeated at home. Let’s try!

Summary

Ingredients

• Coconut Milk – 400 Milliliters
• Chicken Thighs – 6 Pieces
• Bay leaf – 3 pieces
• Green onions – 3 Pieces (feather)
• Soy Sauce – 120 Milliliters
• Rice Vinegar – 120 Milliliters
• White sugar – 2 Tbsp. spoons
• Ground black pepper – 1.24 Teaspoons
• Garlic – 8 Cloves

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Instructions

1. Trim excess skin and fat from chicken thighs. Place in a bowl, add soy sauce, cover, and refrigerate for 1 hour.
2. Heat a large skillet over medium-high heat. Remove chicken from marinade, reserving the soy sauce. Place chicken skin-side down in the skillet and fry for 10 minutes until the skin is golden brown.
3. In a bowl, mix the reserved soy sauce, rice vinegar, ground black pepper, coconut milk, white sugar, and 8 cloves of minced garlic.
4. Pour the sauce mixture into the skillet. Add 3 bay leaves. Bring to a boil over medium-high heat, then reduce heat to medium. Place chicken skin-side up and simmer for 35 minutes until chicken reaches 74°C (165°F) at the thickest point.
5. Remove chicken from the skillet. Continue simmering the sauce over medium heat for 5-10 minutes until it reduces and thickens.
6. Serve chicken with sauce, garnished with chopped green onions.

Bon Appetit!