Coconut Milk Chicken Adobo
Ingredients
2 tbsp coconut oil
Cloves from one bulb of garlic (about 15) - trimmed but whole
4 tsp black peppercorns
2 tsp ground black pepper
½ tsp red pepper flakes
4 lbs bone-in, skin-on drumsticks and thighs OR 2.5 lbs boneless skinless chicken breast
1 can unsweetened coconut milk
1 cup coconut vinegar
1 cup soy sauce
10 bay leaves
Cooked rice, for serving
In a large dutch oven, heat the coconut oil over medium-high until shimmering but not smoking. Add the whole garlic cloves, peppercorns, ground pepper, and red pepper flakes, and drop the temperature to medium-low and cook about 5 minutes, stirring occasionally, until the garlic is golden and softened and the mixture is fragrant. Using a slotted spoon, remove everything except the oil and set aside for later.
Add the chicken (in batches if necessary and skin side down if using thighs and drumsticks), and cook for about 5 minutes over medium-high heat until fat starts to render and skin is golden brown. Remove chicken from heat as it becomes ready, leaving as much liquid in the pot as possible.
Add the coconut milk, coconut vinegar, soy sauce, bay leaves, and 2 cups water and let the mixture come to a boil, scraping the bottom of the pot with a wooden spoon. Reduce heat to medium-low and add the chicken and garlic/pepper mixture back in and stir to combine. Simmer for about 1 hour, until the chicken feels loosened and tender.
Increase the temperature to medium-high and cook for about 15 minutes, stirring occasionally, until the sauce is thickened to a velvety gravy. Serve chicken and sauce over rice.