Chicken Adobo with Coconut Milk

Ingredients

• about 910 g Chicken thighs
• 1 can Coconut milk
• 1/2 cup Soy sauce
• 1/4 cup Vinegar (white or apple cider)
• 6 cloves Garlic
• 2 Bay leaves
• 1 tsp Black peppercorns
• 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. 1Heat 2 tablespoons of cooking oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 205°C.
2. 2Add the about 910 g of chicken thighs to the hot pot and brown them on all sides for about 3-4 minutes per side. Do not overcrowd the pot; brown in batches if necessary.
3. 3Add the 6 cloves of garlic (minced or smashed) to the pot and cook for 1 minute until fragrant, stirring constantly.
4. 4Pour in the 1/2 cup of soy sauce, 1/4 cup of vinegar, and 1 can of coconut milk. Add the 2 bay leaves, 1 teaspoon of black peppercorns, and 1 tablespoon of brown sugar. Stir everything together.
5. 5Bring the liquid to a simmer, then immediately reduce the heat to low. Cover the pot and let it cook for 40-45 minutes. The chicken should be very tender, and the sauce will have thickened slightly. The internal temperature of the chicken should reach 74°C.
6. 6Remove the 2 bay leaves from the pot before serving.
7. 7Serve the chicken adobo hot over 4 cups of cooked rice.

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