- 1 kilo of chicken thighs (bone-in or boneless)
- black pepper
- 2 tablespoons extra virgin olive oil
- 1/3 cup soy sauce
- 1/3 cup white vinegar
- 1 cup canned coconut milk
- 1/4 cup honey
- 1 teaspoon Sambal Oelek sauce (We love the heat, so we add 2 teaspoons. Adjust for your palate)
- 1 tablespoon Hoisin sauce
- 6 cloves garlic, minced or grated
- 4 dried bay leaves
- green onions and limes, for serving
- Season the chicken all over with black pepper.
- In a large glass measuring cup, combine the Soy, Sambal and Hoisin sauces, with the vinegar, coconut milk, honey, and 1/4 cup of water.
- In a large heavy bottom skillet with deep sides (I use my cast iron skillet), heat the olive oil over high heat. When the oil shimmers, add the chicken, working in batches if needed. Sear on both sides, about 4-5 minutes per side.
- Add the garlic, and cook about 1-2 minutes, being careful to not burn it.
- Reduce the heat to low and pour the soy sauce mixture over the chicken. Add the bay leaves. Cover and simmer over low heat for 20 minutes, uncover and cook another 10-20 minutes, until the chicken is cooked through and the sauce is thickening slightly.
- Remove and discard the bay leaves. Serve the adobo chicken over rice, topped with green onions and a squeeze of lime juice.
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