This recipe is from Paul Qui where he was featured in the May issue of Food and Wine magazine.
I have a hard time not amending recipes. I always have extra stuff leftover from other recipes and to use it up I throw it into what I am currently making if it makes sense. This time I added a couple sprigs of oregano. It worked great.
It's a great easy recipe and I think the cayenne really makes this recipe.
3 ounces thick-cut bacon, cut into 1/4-inch matchsticks
6 large chicken thighs (about 8 ounces each) (I used only breasts and it came out great)
Freshly ground black pepper
6 garlic cloves, minced
1 large shallot, thinly sliced
1/4 cup plus 2 tablespoons coconut vinegar or cider vinegar (see Note)
3 cups low-sodium chicken broth
1 1/2 tablespoons fish sauce
1 1/2 tablespoons shiro shoyu (white soy sauce; see Note) (I used Tamari to make this dish gluten free)
6 bay leaves
Pinch of cayenne
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.
Spoon off all but 2 tablespoons 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, shiro shoyu, bay leaves and cayenne and bring to a simmer.
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.
The adobo chicken can be refrigerated overnight or frozen for 2 weeks.
Shiro shoyu and coconut vinegar can be found at Asian markets or ordered from amazon.com.