Chicken Adobo in Coconut Milk

Name: Chicken Adobo in Coconut Milk
Prep time: 10 min
Cook time: 2 h 45 min
Total time: 2 h 55 min
Yield: 4-6 serving(s)
Ingredients: 1 (3 lb) roasting chickens, cut into serving pieces; 1 1/2 cups apple cider vinegar; 6 tablespoons garlic, finely minced; 1/2 cup soy sauce; 1 teaspoon fresh ground black pepper; 2 bay leaves (optional); 1 tablespoon whole black peppercorn; 1 tablespoon brown sugar (optional); 1 (12 ounce) can coconut milk; salt or patis

(17)

Recipe by Engrossed

This is another recipe from "The Philippine Cookbook". I made this recently for my husbands Filipino birthday dinner. I used cubed boneless skinless chicken breasts. I just cooked it in the pot until the sauce was reduced. I didn't bother with the broiler. I also used white vinegar as I don't care for apple cider vinegar. It was great! I might try it in the crockpot next time.

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READY IN: 2hrs 55mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

1

(3 lb) roasting chickens, cut into serving pieces
1 ¹⁄₂

cups apple cider vinegar
6

tablespoons garlic, finely minced
¹⁄₂

cup soy sauce
1

teaspoon fresh ground black pepper
2

bay leaves (optional)
1

tablespoon whole black peppercorn
1

tablespoon brown sugar (optional)
1

(12 ounce) can coconut milk
salt or patis

DIRECTIONS

Combine all ingredients in a large saucepan and marinate for two hours (traditional method is at room temperature, I put in the refrigerator).
Boil mixture on stovetop until chicken is tender.
Preheat Broiler.
Remove chicken from sauce and broil until browned.
Reduce sauce to half over medium heat.
Pour over chicken.
Serve hot with sticky rice.

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