Coconut Milk Chicken Adobo
When I left home, adobo was a dish I could cook off the top of my head. The name was bestowed by Spanish colonizers, referring to the use of vinegar and seasonings to preserve meat, but the stew existed long before their arrival. It is always made with vinegar, and often soy sauce, but there are as many adobo recipes as there are Filipino cooks. In this version, coconut — present in three forms: milk, oil and vinegar — brings silkiness and a hint of elegance. Every ingredient announces itself; none are shy. The braised whole peppercorns pop in your mouth.
- Serves: 6 persons
- 2tablespoons coconut oil
- 15garlic cloves, roughly chopped
- 2teaspoons whole black peppercorns, plus 1 teaspoon freshly ground black pepper
- ½teaspoon red-pepper flakes
- 4pounds bone-in, skin-on chicken drumsticks and thighs
- 1cup unsweetened coconut milk
- ½cup coconut vinegar
- ½cup soy sauce
- 8fresh bay leaves
- Cooked rice, for serving
Step 1In a large pot, heat the coconut oil over medium-high 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.
Step 2Add the chicken, skin-side down, and cook over medium-high, undisturbed, until fat starts to render, about 5 minutes.
Step 3Stir in the coconut milk, coconut vinegar, soy sauce, bay leaves and 1 cup water, and 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 4Increase 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.