My friend Patience introduced me to Adobo, a staple Filipino dish. There are many Adobo recipes out there, but this one adapted from a New York Times recipe does just fine.
Laura
- 2 tablespoons coconut oil
- 15 cloves garlic
- 2 teaspoons black peppercorns
- 1 teaspoon ground pepper
- 1/2 teaspoon red pepper flakes (optional)
- 1 large onion, sliced
- 4 pounds bone-in, skin-on chicken
- 1 (14-ounce)can unsweetened coconut milk
- 1/2 cup water
- 1/2 cup apple cider vinegar
- 1/2 cup soy sauce
- 8 bay leaves
- Optional: broccoli, zucchini, or peas
- Garnishes: sliced green onions, cilantro
In a large dutch oven, heat coconut oil over medium-high heat until shimmering. Add garlic, peppercorns, ground pepper and red pepper flakes, then chicken, skin-side down. Cook about 5 minutes, until chicken starts to brown.
Stir in coconut milk, vinegar, soy sauce, bay leaves and water. Let mixture come to a boil. Reduce heat to medium low and simmer, partially covered, for about an hour, stirring after 30 minutes, until chicken is just about falling of the bone.
Increase heat to medium-high and cook, stirring occasionally, until sauce is thickened to a velvety gravy, about 15 minutes. If using, add green vegetables and cook until tender.
Serve over rice with green onions and cilantro.
Spencer Family Cookbook 