Watch Now
Ingredients
- 2 Tbsp. coconut oil
- 15 garlic cloves, chopped
- 2 tsp. whole black peppercorns
- ½ tsp. red-pepper flakes
- 4 lbs chicken drumsticks and thighs
- 1 cup unsweetened coconut milk
- ½ cup coconut vinegar
- ½ cup soy sauce
- 8 fresh bay leaves
- Cooked rice
In a large pot, heat the coconut oil over medium-high until shimmering. Add the garlic, whole peppercorns, freshly ground pepper and red-pepper flakes. Reduce heat to medium-low 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.
Add coconut milk, coconut vinegar, soy sauce, bay leaves and 1 cup water. Let the 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.
Step 4
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. Add peppercorns to taste.
Source: https://cooking.nytimes.com/recipes/1020494-coconut-milk-chicken-adobo
