Coconut Chicken Adobo

The addition of coconut milk, while not part of every adobo recipe, softens the bright vinegar in this version, inspired by sommelier June Rodil, who adds just enough to make the dish super wine-friendly. “I was born in the Philippines, and this is the staple there. Like, if you can’t make it, we’re talking disinheritance," Rodil says. After braising chicken thighs in creamy coconut milk, soy sauce, and vinegar, the braising liquid gets cooked down into a rich sauce. Pat down the chicken thighs before they finish cooking under the broiler to ensure deliciously crispy skin.

Nutrition Information

247 Calories

45g Carbohydrates

18g Protein

507mg Potassium

3g Fiber

9g Sugar

Ingredients

1 (13 1/2-ounces) can coconut milk, well shaken and stirred
1/2 cup lower-sodium soy sauce
1/2 cup distilled white vinegar
8 fresh bay leaves
5 dried chiles de árbol or other dried small hot red chiles
1 garlic head, halved crosswise
1 teaspoon black pepper
4 bone-in, skin-on chicken leg quarters (about 2 pounds)
1/2 teaspoon kosher salt, plus more to taste
Steamed rice and thinly sliced scallions, for serving

Directions

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