Chicken Adobo with Coconut Milk - Adobo sa Gata

Transport yourself to a warmer climate and sandy beaches with this Filipino-inspired delight featuring tender chicken pieces braised in a luscious, silky coconut milk sauce. Each bite is infused with the aromatic blend of smashed garlic cloves, whole black peppercorns, and fresh bay leaves, with a hint of spice from red pepper flakes, you can kick the heat up with an optional green chili. Simmered to perfection with vinegar, soy sauce, and tons of garlic that sweetens as it cooks. Finished with an optional squeeze of lime juice, this dish offers a harmonious balance of savory and tangy flavors. Served atop fluffy steamed rice, it's a rich and comforting culinary experience. Thank you, Philippines!

INGREDIENTS

6 to 8 pieces of chicken. I am using a whole chicken, cut into eight pieces.

88ml/ 2 tablespoons coconut oil

1/2 teaspoon red pepper flakes

2 teaspoons whole black peppercorns

1/2 teaspoon fresh ground black pepper

15 cloves of garlic, smashed

400ml/ 2 cups/ unsweetened, coconut milk

118ml/ 1/2 cup vinegar, ideally coconut vinegar, or white vinegar, or cider vinegar

118ml/ 1/2 cup soy sauce

6 to 8 fresh Bay leaves

(Optional: one whole green chili, only if desired)

Steamed rice for serving

METHOD

1. In a large pot, over medium high heat, add the oil. Once heated, add the whole peppercorns, ground black pepper and chili flakes, stir. Add your chicken and do

   not move the chicken around too much, we want it to brown and render its fat.

2. Add the garlic, bay leaves, and whole chili, if using. Saute until the chicken has browned on one side, flip the chicken over and saute for 5 minutes.

   Add the coconut milk, vinegar and soy sauce. Reduce the heat to medium low and simmer gently for about 1 hour, or until the sauce is reduced and the chicken looks like it's ready to fall off the bone. Partially cover the pot, if sauce is not reducing after 45 minutes, scrap the lid.

3. Stir and turn chicken occasionally. If the liquids are evaporating too quickly, you can add a little cold water to bring the sauce back.

4. If needed, turn the heat up for 15 minutes to reduce the sauce, it should be a thick, and gorgeously silky sauce.

Serve over rice, with an optional squeeze of fresh lime.