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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Not your usual adobo, the coconut milk in this chicken dish makes it more flavorful. Ingredients:
4 1/2 pounds chicken leg quarters |
3/4 cup white vinegar |
3/4 cup water |
1 teaspoon white sugar |
1/4 cup soy sauce |
2 bay leaves |
1 teaspoon whole black peppercorns, crushed |
1 onion, chopped |
2 cloves garlic, crushed |
salt to taste |
1 (14 ounce) can coconut milk |
Directions:
1. Combine the chicken, vinegar, water, sugar, soy sauce, bay leaves, crushed peppercorns, onion, and garlic in a large pot; stir and bring the mixture to a boil for 2 minutes. Reduce heat to medium-low and cook at a simmer for 30 minutes.
2. Remove the chicken to a large serving platter and set aside. Increase the heat under the pot to medium and cook until the liquid reduces by about one-quarter, about 10 minutes. Season with salt; stir the coconut milk into the mixture. Cover and cook until the coconut milk appears oily, about 10 minutes. Pour the mixture over the chicken to serve.
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