Weekly Winner — Not Your Average Bird

This week turned out to be a fairly impressive food week, actually.  I tried a bunch of new recipes plus some old favorites but this one truly stood out.  It’s amazing that a few ingredients, and hardly any hands-on time can turn a typical Tuesday evening into a memorable dining event.

This week’s Weekly Winner is Filipino Chicken Adobo.  The recipe came from Cook’s Illustrated and I served it with Asian-Style Green Beans and simple white rice.  I also used boneless, skinless thighs because it is what I had. This cut down on the cooking time a bit.

I know, I really must work on my food photography.  Trust me, it tasted much better than it looks here.

Filipino Chicken Adobo

Serves 4


8 (5 to 7 ounce) bone-in chicken thighs, trimmed

1/3 cup soy sauce

1 (13.5 ounce) can coconut milk

¾ cup cider vinegar

8 garlic cloves, peeled

4 bay leaves

2 teaspoons pepper

1 scallion, sliced thin

Toss chicken with soy sauce in large bowl.  Refrigerate for at least 30 minutes and up to 1 hour.

Remove chicken from soy sauce, allowing excess to drip back into bowl.  Transfer chicken, skin side down, to 12-inch nonstick skillet; set aside soy sauce.

Place skillet over medium-high heat and cook until chicken skin is browned, 7 to 10 minutes.  While chicken is browning, whisk coconut milk, vinegar, garlic, bay leaves and pepper into soy sauce.

Transfer chicken to plate and discard fat in skillet.  Return chicken to skillet skin side down, add coconut milk mixture, and bring to boil.  Reduce heat to medium-low and simmer, uncovered, for 20 minutes.  Flip chicken skin side up and continue to cook, uncovered, until chicken registers 175 degrees, about 15 minutes.  Transfer chicken to platter and tent loosely with aluminum foil.

Remove bay leaves and skim any fat off surface of sauce.  Return skillet to medium-high heat and cook until sauce is thickened, 5 to 7 minutes.  Pour sauce over chicken, sprinkle with scallion, and serve.

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