Chicken Adobo - Coconut Version

By Janet-2

Ingredients

• 6 pieces of chicken thighs
• 1 13 ounce coconut milk (unsweetened)
• 3/4 cup cider vinegar
• 4 bay leaves
• 8 cloves of peeled garlic
• 2 tsp. ground fresh pepper
• 4 tbsp. soy sauce

Preparation

Step 1

Put chicken in a bowl and coat it with soy sauce. Cover it with plastic wrap and place in fridge to marinate for 1/2 hour.

Place chicken thighs skin side down on a cold deep skillet. Turn to medium-high flame and cook for 10 minutes.

Braising liquid:
- Mix coconut milk, cider vinegar, garlic, bay leaves and pepper together and whisk.

Remove chicken to a plate. Drain the skillet of the oil. Return chicken to pan skin side down. Add braising liquid to chicken. Cook for 20 minutes.

Flip chicken over and cook for another 15 minutes until temperature of chicken reads 175 degrees.

Remove chicken from pan. Boil the sauce until it reduces and then drizzle over the chicken at the end. Remove bay leaves.