Chicken Adobo with Coconut Milk (Adobo sa Gata)

Chicken is cooked adobo-style in this classic Filipino dish that balances tang with rich coconut cream and two kinds of mushrooms.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 40 mins
• Calories: 668 Calories

Ingredients

• 2 green onions, chopped
• 2 tablespoons ground turmeric
• 6 bay leaves
• 2 tablespoons coconut oil
• 8 chicken leg quarters
• 3 tablespoons whole black peppercorns
• 1 tablespoon coarsely chopped garlic
• cheesecloth and kitchen string
• 1.5 cups soy sauce
• 0.25 cup minced garlic
• 0.5 cup packed dark brown sugar
• 0.75 cup brewed coffee
• 1.5 cups coconut cream
• 1.5 cups spiced cane vinegar
• 0.33333334326744 cup minced shallots
• 0.5 pound fresh shiitake mushrooms, stems removed and caps thinly sliced
• 0.5 pound oyster mushrooms, sliced

Recipe Instructions

Step 1

Whisk together vinegar, soy sauce, coffee, and brown sugar in a bowl until sugar is dissolved.

Step 2

Heat coconut oil in an 8-quart Dutch oven over high heat. Working in batches, add chicken, skin sides down first, and cook until golden brown and crispy, about 4 minutes on each side. Transfer to a plate.

Step 3

Drain all but 2 tablespoons drippings from Dutch oven and return to heat. Add chopped garlic and fry until light brown and crisp, about 3 minutes. Remove to a small bowl, leaving drippings in the pot. Add shallots and minced garlic; cook, stirring constantly, until shallots are translucent and garlic has browned, about 5 minutes.

Step 4

Put peppercorns and bay leaves in a square of cheesecloth tied with kitchen string. Add browned chicken quarters, vinegar mixture, and spice bundle to Dutch oven. Bring to a boil; boil for 1 to 2 minutes. Reduce heat, cover, and simmer for 30 minutes. Add shiitake and oyster mushrooms, coconut cream, and turmeric. Cover and simmer until chicken is tender, 15 to 20 minutes more.

Step 5

Cut leg quarters in half at joint or pull meat from bones and shred. Remove spice bundle and skim fat from sauce. Return chicken to the sauce. Sprinkle with green onions and the fried garlic.