Not your usual adobo, the coconut milk in this chicken dish makes it more flavorful.
Ingredients
- ½ pounds chicken leg quarters: 4 piece
- white vinegar: 0.75 cup
- water: 0.75 cup
- white sugar: 1 tsp
- soy sauce: 0.25 cup
- bay leaves: 2 piece
- whole black peppercorns: 1 tsp (crushed)
- onion: 1 piece (chopped)
- garlic: 2 clove (crushed)
- salt: (to taste)
- coconut milk: 1 can (14 ounce can)
Metric Conversion
Stages of cooking
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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.
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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.
