====== Filipino Chicken Adobo with Coconut Broth ====== 

Tags: [[Asian]] - [[chicken]] - [[dinner]] - [[Gluten Free|GF]] - [[GF Asian]] - [[GF chicken]] - [[GF dinner]]\\ 
Active Time: 45 minutes \\ 
Passive Time: 2 hours \\ 
Serves: 4-6 \\

====Description====
An incredibly savory Filipino dish that showcases the chicken thighs in a way that honors the strengths of the cut. With a wonderfully bright coconut sauce as its supporting cast, it's sure to impress.

====Source====
[[https://www.177milkstreet.com/recipes/filipino-chicken-adobo-with-coconut-broth|Milk Street]]

====Ingredients====
  *Unseasoned rice vinegar: 1.5 cups
  *Low sodium soy sauce: 3/4 cup
  *Garlic: 6 cloves, smashed
  *Bird's eye chili: 6, halved lengthwise
  *Bay leaves: 4
  *Black peppercorns: 1 tbsp (whole) \\ \\ 
  *Chicken thighs: 8 bone-in, skin-on (about 3 - 3.5 lbs) \\ \\ 
  *Unsweetened coconut milk: 1 cup \\ \\ 
  *Cilantro: 1/3 cup, chopped

====Notes====
  *Don't use regular soy sauce - it must be low sodium or the sauce will end up too salty
  *Serve with white rice, which can be used with leftover sauce
  *Can substitute other small chilies for the bird's eye ones

**Instructions**
  -In a large Dutch oven, combine the vinegar, soy sauce, garlic, chilies, bay leaves, and peppercorns
  -Add chicken thighs, submerging them. Cover and refrigerate for 30 - 60 minutes
  -Bring the mixture to a boil over medium-high heat. Reduce to medium-low and cook, turning the thighs occasionally, until the chicken registers 170F, about 25 - 30 minutes. Adjust the heat as necessary to maintain a medium simmer
  -Heat the broiler with an oven rack 6 inches from the element. Line a rimmed baking sheet with foil. Remove the chicken thighs from the pot and arrange skin side up on the baking sheet. Pat dry with paper towels and set aside
  -Strain the cooking liquid, discarding the solids, then skim off the fat. Return 1 cup of the defatted liquid to the pot, stir in the coconut milk, and bring to a simmer over medium heat
  -Take the pan off the heat, stir in the cilantro, then cover and set aside
  -Broil the chicken until the skin is deeply browned and blackened in spots, 3 - 8 minutes (watch carefully). Serve in shallow bowls with steamed white rice, ladling the broth over the rice

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