Chicken Adobo with Coconut Milk

Ingredients

• about 680 g Chicken thighs
• 1 can Coconut milk
• 1/2 cup Soy sauce
• 1/4 cup Vinegar
• 6 cloves Garlic
• 2 leaves Bay leaves
• 1 tsp Black peppercorns
• 1 tbsp Brown sugar
• 2 tbsp Cooking oil (e.g., coconut or vegetable)
• 4 cups Cooked rice

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

Instructions

1. 1In a medium bowl, combine the 1/2 cup soy sauce, 1/4 cup vinegar, 6 cloves of garlic (minced), 2 bay leaves, 1 teaspoon black peppercorns, and 1 tablespoon brown sugar. Stir everything together.
2. 2Heat 2 tablespoons of cooking oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 205°C (200°C). Add the about 680 g of chicken thighs and brown them on all sides for about 3-4 minutes per side, until golden brown.
3. 3Pour the soy sauce mixture from the bowl over the browned chicken in the pot. Add the 1 can of coconut milk to the pot.
4. 4Bring the liquid in the pot to a gentle simmer over medium heat, about 150°C. Once simmering, reduce the heat to low, cover the pot, and cook for 30-40 minutes. The chicken should be very tender when pierced with a fork, and the sauce will have thickened slightly.
5. 5Serve the chicken adobo hot over 4 cups of cooked rice.

Substitutions

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