Filipino Chicken Adobo with Coconut Milk

• portions: 4 servings
• temps actif: 55 years 1 month 7 days
• temps total: 30 minutes

Ingrédients

2 lbs of a mixture of chicken thighs and drumsticks (optional: remove skin)

1 small can of full-fat coconut milk (160 ml)

1/3 cup cane vinegar (sub: apple cider vinegar)

1/3 cup low-sodium soy sauce

4 tbsp of brown sugar

8 garlic cloves, smashed

3 bay leaves

1 tsp black peppercorn

Instructions

Prepare your adobo chicken marinade. Combine all the marinade ingredients in a bowl with a lid.

Remove the skin from the chicken.

Add the chicken to the marinade. Cover. Marinate for 1 hour or for best results overnight.

In a large skillet, brown your chicken pieces on all sides. Do not crowd, do it in batches.

Once the chicken is browned, add the marinade. Bring to a boil.

When it is boiling, reduce the heat to a simmer and add the coconut milk. Stir.

Simmer for 20 minutes until the sauce is nice and thick.

Serve with a bowl of rice, and enjoy!