COCONUT MILK CHICKEN ADOBO

Coconut Milk Chicken Adobo image

Number Of Ingredients 11

2 tablespoons COCONUT OIL
15 cloves GARLIC, roughly chopped
2 teaspoons Whole BLACK PEPPERCORNS
1 teaspoon Ground BLACK PEPPER
1/2 teaspoon RED PEPPER FLAKES
4 pounds Bone-in, Skin-on CHICKEN DRUMSTICKS and THIGHS
1 cup Unsweetened COCONUT MILK
1/2 cup COCONUT VINEGAR
1/2 cup SOY SAUCE
8 fresh BAY LEAVES
2 cups RICE, cooked (uncooked measure)

Steps:

In a large dutch oven, heat the COCONUT OIL over medium-high heat until shimmering.
Add the GARLIC, WHOLE PEPPERCORNS, freshly ground PEPPER, and RED PEPPER FLAKES.
Drop the temperature to medium-low and cook, stirring occasionally, until garlic is toasted and softened, and mixture is fragrant, about 5 minutes.
Add the CHICKEN, skin side down and cook over medium-high, undisturbed, until fat starts to render, about 5 minutes.
Stir in the COCONUT MILK, COCONUT VINEGAR, SOY SAUCE, BAY LEAVES, and 1 cup WATER. Let mixture come to a boil.
Reduce heat to medium-low and simmer until the chicken feels loosened and just about falling off the bone, Stirring halfway through, about 1 hour.
Increase the temperature to medium-high and cook, stirring occasionally, until sauce is thickened to a velvety gravy, about 15 minutes.
Serve CHICKEN and SAUCE over RICE.
(If using skinless chicken, add more coconut milk for body to the sauce)