Adobo Chicken with Bacon and Bay Leaves

A very traditional Filipino dish that stews chicken in vinegar and soy sauce. If you can find coconut vinegar, it is delicious in this dish.
Adobo Chicken with Bacon and Bay Leaves
Adobo Chicken with Bacon and Bay Leaves

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    oz thick-cut bacon, cut into 1/4 inch matchsticks

  • 6

    large chicken thighs (about 8 oz each)

  • salt and fresh ground pepper

  • 6

    garlic cloves, minced

  • 1

    large shallot, thinly sliced

  • 1/4

    cup plus 2 Tbsp coconut vinegar or cider vinegar

  • 3

    cups low-sodium chicken broth

  • 1 1/2

    Tbsp fish sauce

  • 1 1/2

    Tbsp shiro shoyu (white soy sauce which can be found in Asian markets)

  • 6

    bay leaves

  • pinch of cayenne

Directions

1. In a large, deep skillet, cook the bacon over moderate heat until browned, 3 minutes. Transfer the bacon to a plate, leaving the fat in the skillet. Season the chicken lightly with salt and pepper and add it to the skillet, skin side up. Cook over moderately low heat, turning once, until browned all over, 12 minutes. Transfer the chicken to a plate. 2. Spoon off all but 2 Tbsp of the fat from the skillet. Add the garlic and shallot and cook over low heat, stirring, until softened, about 3 minutes. Add the vinegar and cook until reduced by half, scraping up any bits stuck to the pan, about 2 minutes. Add the broth, fish sauce, shire shoyu, bay leaves and cayenne and bring to a simmer. 3. Return the chicken and bacon to the skillet and cook over moderately low heat, turning once or twice, until the chicken is cooked through and the sauce is reduced by half, about 30 minutes. Discard the bay leaves, spoon off the excess fat and serve. Serve with ginger rice

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