Stumbling around the internet again, I found this recipe for Filipino Chicken Adobo. A couple parts were a little vague (no heat settings mentioned, which threw me off a little on the saute step) and the ingredients were very flexible. I did a little picking and choosing with the ingredients and the results are listed below. This came out really good. I think I'll try it again with boneless skinless chicken thighs and see if it still works as well.
- 4-6 chicken thighs, bone-in and skin on
- 1/2 cup soy sauce
- 1/2 cup rice vinegar
- 3 cloves garlic, smashed
- 3 bay leaves
- 12 peppercorns or ~1-2 teaspoons fresh ground pepper
- 1 cup coconut milk
- 1 cup chicken broth
- 1/4 cup ketchup
- 1 Tablespoon vegetable oil
- Marinate meat in soy sauce, vinegar, bay leaves, garlic, and pepper for 30 minutes or overnight. If you don't have time to marinate, that's fine. Proceed with the recipe.
- Put meat and marinade in dutch oven. Add chicken broth to cover meat, adding more than in the recipe if needed. Bring to a boil over medium-high heat, then reduce heat and simmer. Cook covered for 40 minutes, or until tender to your liking.
- Take out meat and put on a platter.
- Strain sauce of garlic and peppercorns,remove bay leaves and defat. Boil and reduce by half.
- While sauce is reducing, pat chicken thighs dry. Brush both sides with a little ketchup.
- Heat saute pan over medium heat and add oil when it's hot. Brown chicken thighs on both sides until skin is brown and crisp. Place on platter when done.
- Pour reduced sauce over chicken and serve.
To blatantly steal a quote from the original recipe:
Adobo is the Philippines' national dish, and I'm sure there are as many variations of adobo as there are cooks. What adobo recipes share in common is the use of soy sauce and vinegar to create the characteristic salty and tangy flavor that melds so well with steamed white rice.