I used the NY Times adobo recipe because it called for coconut milk – I’ve had a can languishing in my cupboard for too long. Most recipes I skimmed over just went with what appears to be the consensus recipe ingredients of chicken, garlic, vinegar, soy sauce, bay leaves, and black pepper.After spending a few hours in the fridge marinating, I dumped the mixture out into a big pot and brought it to a boil. I’m using some dark soy in my take on the recipe, I have mushroom soy plus a glug or two of sweet soy with the regular light soy, rice vinegar, coconut milk, 12 cloves of pressed garlic, bay leaves and ground pepper. I tossed in some whole peppercorns as well. Reduce to a simmer, cover, and give it a hour.Remove the chicken pieces to a bowl, increase the heat to reduce the sauce. I went ahead and put these thighs under the broiler to get some crust on them while I waited.Return the chicken to the reduction to keep them warm while the rice cooks. I went ahead and steamed some broccoli to give my presentation color. This dish is delicious. I had some earlier in the week sans the coconut milk in the sauce, and turned it into a stir fry.