Coconut Chicken Adobo with Crispy Skin

Method

1. In a large shallow bowl, toss the chicken thighs with the soy sauce. Cover and refrigerate for 1 hour.
2. Remove the chicken from the soy sauce, letting the excess drip back into the bowl. Place the chicken skin side down in a cold 12-inch nonstick skillet. Set the reserved soy sauce aside.
3. Set the skillet over medium-high heat and cook until the skin is crisp and deep golden, 8 to 10 minutes. Meanwhile, whisk the coconut milk, vinegar, sugar, and pepper into the reserved soy sauce.
4. Transfer the chicken to a plate and discard the fat from the skillet. Wipe the pan clean with a paper towel. Pour the soy-coconut mixture into the skillet; add the garlic and bay leaves. Return the chicken to the skillet, skin side up, and bring to a gentle boil.
5. Reduce the heat to low and simmer, uncovered, for about 35 minutes, or until the chicken reaches 175°F. Transfer the chicken to a platter and tent loosely with foil to keep warm.
6. Remove the bay leaves from the sauce and skim off any visible fat. Return the skillet to medium-high heat and cook until the sauce thickens slightly, about 5 minutes. Taste and adjust seasoning if needed (if too strong, add a few tablespoons of water and/or a bit more sugar).
7. Pour the sauce over the chicken and sprinkle with the sliced scallions. Serve with rice. For extra crispy skin, place the chicken on a baking sheet and broil for a few minutes before serving.