· In a large bowl, toss the chicken with ¼ a pouch of the Coconut Cashew Sauce, salt, and a glug of oil

· Add a glug of oil in a braiser or a shallow Dutch oven over medium high heat and sear the chicken thighs for 2 minutes on each side (It is okay for the chicken to not be cooked all the way through). Set it aside

· In the same pot, add another glug of oil and sauté the onions and garlic along with the bay leaf for a minute or two until softened and translucent.

· Add the Fila Manila Filipino Adobo Sauce (adjust quantity as required) into the pot and sauté for 30 seconds. Add the coconut milk and the seared chicken thighs and bring the liquid to a gentle simmer.

· Squeeze in another ½ a pouch of the Coconut Cashew Sauce and salt to taste

· Once the chicken is cooked, turn off the heat. Garnish with the Scallions and serve immediately