Mark’s Filipino Adobo

Before you read this, know that there are hella versions of Filipino Adobo out there. This might not be the one you grew up with (definitely not the one I remember), but this is the way I make it, and it’s still easy. Yes, there’s soy sauce and vinegar, but I brown my chicken first, use coconut milk, and even throw veggies in it. Shit, why not?

Ingredients:

• 3 tablespoons vegetable oil

• 3 pounds chicken thighs (skinless or with skin — your call)

• Kosher salt and pepper

• 1 medium red onion, sliced

• 20 garlic cloves, chopped (yes, it’s hella)

• 3 large carrots, cut in large pieces

• 1 teaspoons black peppercorns

• 1/4 teaspoon red-pepper flakes

• 1 cup unsweetened CANNED coconut milk

• 1 cup rice wine vinegar

• 3/4 cup low-sodium soy sauce

• 4 fresh bay leaves

• Steamed jasmine rice (for serving)

• 2 tablespoons chopped parsley

Steps:

1. Lightly salt (real talk, don’t salt it too much) and pepper both sides of your chicken thighs.

2. In a dutch oven or pot, heat up vegetable oil over medium-high heat. Brown both sides of the chicken thighs (about 3 minutes each side). Do not crowd the pot and work in batches. Note: the chicken won’t be completely cooked through — we just want the browning. Set chicken aside on the plate.

3. Pour out most of the grease from the pot, leaving a couple tablespoons. Throw in the sliced onions and sauté until softened. Throw in the garlic and sauté for a minute (don’t burn it).

4. Here’s when it gets easy: put the chicken (and all the juices) back into the pot along with the carrots, peppercorns, red-pepper flakes, coconut milk, vinegar, soy sauce, and bay leaves.

5. Reduce the heat to medium to simmer for 45 minutes. The sauce will reduce and thicken into something luscious.

6. Garnish with chopped parsley and serve the adobo with steamed rice to soak up all the sauce. Burp.