COCONUT CHICKEN ADOBO

Coconut Chicken Adobo image

Number Of Ingredients 10

13.5 ounces Coconut Milk, well-shaken and stirred
1/2 cup Low sodium soy sauce
1/2 cup Distilled White Vinegar
8 Fresh Bay Leaves
5 dried small hot red chiles
1 clove Garlic head, halved crosswire
1 teaspoon Black pepper
2 pounds Bone-in, skin-on chicken leg quarters
1/2 teaspoon Kosher salt
4 scoops Steamed Rice and thinly sliced scallions

Steps:

Whisk together coconut milk, soy sauce, and vinegar in a high-sided non-reactive dutch oven. Stir in bay leaves, chiles, garlic, and black pepper. Nestle chicken leg quarters in mixture; add a splash of water, if needed, to submerge. Bring to a gentle simmer over medium. Cover and reduce heat to low to maintain gentle simmer; cook until chicken is very tender; abut 1 hour. Remove from heat; let stand 15 min.
Remove chicken from dutch oven; arrange chicken, skin side up on a broiler-safe rimmed baking sheet lined with aluminum foil. Pour sauce through a fine wire-meshed strainer into a bowl. Reserve bay leaves and chiles; discard solids and return solids, bay leaves, and chiles to dutch oven. Bring sauce to a simmer over medium-low. Simmer, stirring occasionally until sauce is thickened and coats the back of a spoon, 12 to 15 minutes. Season with a salt to taste. Remove from heat.
Preheat oven to broil with oven rack 6 in. from the heat source. Pat chicken dry, sprinkle all over 1/2 teaspoon salt. Broil in preheated oven until chicken skin is sizzling and dark brown, 4 to 5 min. Serve with steamed rice, sliced scallions, and sauce.