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America's Test Kitchen's version of Filipino Adobo, using chicken thighs. I substitute boneless/skinless for speed. Super simple and SO tasty. Probably my favorite chicken dish at the moment.
Ingredients
  • 8 (5 to 7 oz.) Bone-in chicken thighs, trimmed
  • note: I substitute boneless/skinless just fine
  • ⅓ Cup Soy Sauce
  • 1 (13½ oz.) can Coconut Milk
  • ¾ Cider vinegar
  • 8 garlic cloves, peeled and kept whole
  • 4 bay leaves
  • 2 tsp. black pepper
  • scallions, sliced thinly (optional)
Note: Ingredients may have been altered from the original.
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