Filipino Chicken Adobo
 Spice dinnertime up with this flavor-packed chicken adobo recipe—a Filipino favorite. Ingredients 3½ pounds bone-in chicken thighs (6-8), trimmed (see substitutions note below) ½ cup soy sauce (use gluten-free if needed) 1 (13.5 oz) can coconut milk ½ cup rice or cider vinegar 2 tablespoons sugar 1¼ teaspoons freshly ground black pepper 8 garlic cloves, peeled 3 bay leaves 3 scallions, green parts only, thinly sliced White rice, for serving 3½ pounds bone-in chicken thighs (6-8), trimmed (see substitutions note below) ½ cup soy sauce (use gluten-free if needed) 1 (13.5 oz) can coconut milk ½ cup rice or cider vinegar 2 tablespoons sugar 1¼ teaspoons freshly ground black pepper 8 garlic cloves, peeled 3 bay leaves 3 scallions, green parts only, thinly sliced White rice, for serving Instructions Toss the chicken with the soy sauce in a large, shallow bowl. Refrigerate for 1 hour. Remove the chicken from the soy sauce, allowing the excess to drip back into the bowl. Transfer the chicken, skin side down, to a cold 12-inch nonstick skillet. Set the soy sauce aside. Place the skillet over medium-high heat and cook until the skin is crisp and dark golden, 8-10 minutes. While the chicken is browning, whisk the coconut milk, vinegar, sugar and pepper into the soy sauce. Transfer the chicken to a plate and discard the fat in the skillet. Wipe the pan clean with a paper towel. Pour the soy sauce-coconut milk mixture into the pan; add the garlic and bay leaves. Return the chicken to the skillet, skin side up, and bring to a gentle boil. Reduce the heat to low and simmer, uncovered, for about 35 minutes, or until the chicken registers 175 degrees. Transfer the chicken to a platter and keep warm by tenting loosely with aluminum foil. Fish out the bay leaves and skim any noticeable fat off the surface of the sauce. Return the skillet to medium-high heat and cook until the sauce is slightly thickened, about 5 minutes. Taste and adjust seasoning if necessary (if it is too assertive, add a few tablespoons of water and/or a bit more sugar). Pour the sauce over the chicken and sprinkle with the scallions. Serve with rice. (Note: if you'd like the skin to be extra crispy, place the chicken breasts on a baking sheet and broil for a few minutes before serving.) Note: Drumsticks, similar to chicken thighs in terms of flavor and juiciness, are a great alternative. If you'd like to use white meat, use bone-in, skin-on chicken breasts. If you'd like to use boneless, skinless chicken thighs, skip the first cooking step of searing the skin, and reduce the simmering time to about 20 minutes. Make-Ahead Instructions: This dish is wonderful prepared ahead of time. After reheating, transfer the chicken to a foil-lined baking sheet, skin side up, and quickly crisp the skin under the broiler. Toss the chicken with the soy sauce in a large, shallow bowl. Refrigerate for 1 hour. Remove the chicken from the soy sauce, allowing the excess to drip back into the bowl. Transfer the chicken, skin side down, to a cold 12-inch nonstick skillet. Set the soy sauce aside. Place the skillet over medium-high heat and cook until the skin is crisp and dark golden, 8-10 minutes. While the chicken is browning, whisk the coconut milk, vinegar, sugar and pepper into the soy sauce. Transfer the chicken to a plate and discard the fat in the skillet. Wipe the pan clean with a paper towel. Pour the soy sauce-coconut milk mixture into the pan; add the garlic and bay leaves. Return the chicken to the skillet, skin side up, and bring to a gentle boil. Reduce the heat to low and simmer, uncovered, for about 35 minutes, or until the chicken registers 175 degrees. Transfer the chicken to a platter and keep warm by tenting loosely with aluminum foil. Fish out the bay leaves and skim any noticeable fat off the surface of the sauce. Return the skillet to medium-high heat and cook until the sauce is slightly thickened, about 5 minutes. Taste and adjust seasoning if necessary (if it is too assertive, add a few tablespoons of water and/or a bit more sugar). Pour the sauce over the chicken and sprinkle with the scallions. Serve with rice. (Note: if you'd like the skin to be extra crispy, place the chicken breasts on a baking sheet and broil for a few minutes before serving.) Note: Drumsticks, similar to chicken thighs in terms of flavor and juiciness, are a great alternative. If you'd like to use white meat, use bone-in, skin-on chicken breasts. If you'd like to use boneless, skinless chicken thighs, skip the first cooking step of searing the skin, and reduce the simmering time to about 20 minutes. Make-Ahead Instructions: This dish is wonderful prepared ahead of time. After reheating, transfer the chicken to a foil-lined baking sheet, skin side up, and quickly crisp the skin under the broiler. Nutrition Information Powered by Per serving (6 servings) Calories: 752 g Fat: 58 g Saturated fat: 24 g Carbohydrates: 10 g Sugar: 5 g Fiber: 1 g Protein: 47 g Sodium: 1392 mg Cholesterol: 259 mg Per serving (6 servings) Calories: 752 g Fat: 58 g Saturated fat: 24 g Carbohydrates: 10 g Sugar: 5 g Fiber: 1 g Protein: 47 g Sodium: 1392 mg Cholesterol: 259 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.