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Coconut Chicken Adobo
Servings: 4–6
Preparation Time: 1 hour w/ reduction
Ingredients:
- 3–4 tablespoons coconut oil
- 1 onion, sliced rings
- 1 large tomato, sliced
- 1 whole garlic (16–20 cloves), peeled and chopped
- 3 pounds chicken thighs (bone and skin on) or other dark meat
- 1/2 cup filtered water
- 1/2 cup coconut vinegar
- 1/3 cup organic fermented soy sauce
- 1–2 green chili peppers, chopped (for heat, optional)
- 2 bay leaves
- 1 tablespoon annatto powder (optional)
- salt and pepper to taste
- 1 1/2 cups coconut milk*
Directions:
Heat coconut oil in a large pot and sauté onion, tomato, and garlic until translucent. Add chicken thighs and cook until browned on the outside. Add water, vinegar, coconut aminos (or fermented soy sauce), green chilis, bay leaves, annatto powder (optional), and salt and pepper to taste. Let boil and reduce until only about 1/4 or less of the liquid remains.
Add coconut milk and continue to reduce until it will no longer evaporate. The chicken should be moist and falling off the bone. Serve with rice.
*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
Recipe and photo submitted by Jennifer, Hagerstown, MD.
