The original recipe called for chicken thighs but there were only legs at the market. Aside from that, though, this recipe was pretty easy to execute.
I do think this was very vinegary but then again I've never had adobo. When I do this recipe again I'll probably try it with a little brown sugar to help counter act the vinegar.
- 8 chicken thighs (or legs)
- 1/3 cup soy sauce
- 2/3 cider vinegar
- 1 can coconut milk
- 8 whole cloves garlic
- 4 bay leaves
- 2 teaspoon ground pepper
- 1-2 thinly sliced green onions
Place the chicken in a bowl with the soy sauce and allow to marinate for 30 minutes to an hour.
Place chicken in an unheated non-stick pan then place the pan over medium-high heat for 7-10 minutes.
To the remaining soy sauce in the bowl, stir in the remaining braising ingredients.
Once the chicken has browned, remove from the plate to a plate on the site.
Drain the excess oil from the pan and place the chicken back in the pan with the braising liquid over medium-low heat. Cook the chicken in an uncovered pan for 20 minutes.
Flip over the chicken and allow to cook for another 15 minutes or until the chicken reaches 175º.
Serve with rice with a sprinkle of green onions.