Filipino Chicken Adobo

1. Toss the chicken with soy sauce in a large bowl. Refrigerate 30 minutes to 1 hour. 2. Remove chicken from soy sauce, allowing excess to drip back into bowl. Transfer chicken, skin-side down to 12-inch nonstick skillet; set aside soy sauce. 3. Place skillet over medium-high heat and cook until the chicken skin has browned (you want the chicken on the pan while it is "cold" and allow it to heat up with the pan). cook 7 to 10 minutes. While the chicken is browning, whisk coconut milk, vinegar, garlic, bay leaves, and pepper into soy sauce. 4. Transfer the chicken to plate and discard the fat. Return chicken to skillet skin side down, add coconut milk mixture. Bring to a boil. reduce heat to medium-low. simmer uncovered for 20 minutes. Flip the chicken skin-side up. Continue to cook uncovered until the chicken registers 175 degrees - about 15 more minutes. Transfer chicken to a platter and tent with foil. 5. Remove bay leaves and skim any fat off the surface. Return the skillet to medium high heat and cook until the sauce is thickened - 5 to 7 minutes. Pour sauce over chicken and sprinkle with scallion. Serve