Adobo with Chicken and Coconut Milk

Ingredients 0/16

Step 1

In a bowl, whisk together the vinegar, soy sauce, coffee, and brown sugar until the sugar has completely dissolved. Heat the coconut oil in a large Dutch oven over high heat. Working in batches, place the chicken pieces skin-side down and cook until they’re golden and crispy, about 4 minutes per side. Once browned, transfer the chicken to a plate.

Step 2

Pour out all but about 2 tablespoons of the drippings from the pot and return it to the heat. Add the chopped garlic and fry it until it’s light brown and crispy, which should take around 3 minutes. Scoop out the garlic and set it aside in a small bowl, leaving the drippings in the pot. Next, add the shallots and minced garlic to the pot and cook, stirring often, until the shallots soften and the garlic browns, about 5 minutes.

Step 3

Tie the peppercorns and bay leaves inside a small square of cheesecloth with kitchen string. Add the browned chicken back to the pot along with the vinegar mixture and the spice bundle. Bring everything to a boil and let it bubble for 1 to 2 minutes. Then lower the heat, cover the pot, and let it simmer gently for about 30 minutes.

Step 4

After that, stir in the shiitake and oyster mushrooms, coconut cream, and turmeric. Cover again and keep simmering until the chicken is tender, another 15 to 20 minutes. Remove the spice bundle, skim off any excess fat from the sauce, and either cut the leg quarters in half or shred the meat from the bones. Return the chicken to the sauce, sprinkle with green onions and the crispy garlic you set aside earlier, and you’re ready to serve.