- 8 (5-7 ounce) bone-in chicken thighs, trimmed
- 1/3 cup soy sauce
- 1 (13 1/2-ounce) can coconut milk
- 3/4 cup cider vinegar
- 8 garlic cloves peeled
- 4 bay leaves
- 2 teaspoons pepper
- 1 scallion, sliced thin [Eh]
Mise en place for what is broadly considered as the Filipino national dish.
Toss the thighs with the soy sauce and marinate in the fridge for at least 30 minutes and up to 1 hour.
Brown the skin.
Braise for about 35 minutes.
Finished dish. It struck me as truly remarkable that such a relatively simple amount of prep (the most arduous thing was probably peeling the garlic) could provide such an enormous return on flavor. The first time I made this somehow I misread the list and bought boneless, skinless breasts instead of bone-in, skin-on thighs. It stilled turned out quite well.
Here my mistake was in walking away for too long to play with my Ipad and letting the sauce over-reduce until I only had fond and fat left in the pan. Oh well. But this is definitely something I'll break out every now and then since it's so good and nearly entirely based on pantry items. Right next to Chicken Marsala (which I haven't made in a while) and Chicken and Lima Beans (which I seem to drag out once a month).
