Chicken Adobo with Coconut Milk

Ingredients

• about 910 g Chicken Thighs
• 1 can Coconut Milk
• 1/2 cup Soy Sauce
• 1/4 cup Vinegar
• 6 cloves Garlic
• 1 tbsp Black Peppercorns
• 2 leaves Bay Leaves
• 1 tbsp Brown Sugar
• 2 tbsp Cooking Oil
• 4 cups Cooked Rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the about 910 g Chicken Thighs, 1/2 cup Soy Sauce, 1/4 cup Vinegar, 6 cloves Garlic (minced), 1 tbsp Black Peppercorns, 2 leaves Bay Leaves, and 1 tbsp Brown Sugar. Stir to coat the chicken evenly. Let this mixture marinate for at least 30 minutes at room temperature.
2. 2Place a large pot or Dutch oven on the stove over medium heat. Add the 2 tbsp Cooking Oil and let it heat up until it shimmers, about 1-2 minutes.
3. 3Carefully add the marinated chicken thighs to the hot oil in the pot. Sear the chicken for 3-4 minutes on each side, until it is nicely browned all over. Do not overcrowd the pot; sear in batches if necessary.
4. 4Pour the 1 can Coconut Milk into the pot with the chicken. Bring the liquid to a gentle simmer, which is about 85°C.
5. 5Reduce the heat to low, cover the pot with a lid, and let the chicken cook for 30-40 minutes. The chicken is done when it is very tender and can be easily pulled apart with a fork. The sauce should have thickened slightly.
6. 6Serve the Chicken Adobo hot over the 4 cups Cooked Rice.

Substitutions

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