Creamy Coconut Chicken Adobo

1. Heat Coconut Oil and Infuse with Garlic and Spices

Start by heating 2 tablespoons of coconut oil in a large pot over medium-high heat until it shimmers. Once the oil is ready, add 15 roughly chopped garlic cloves, 2 teaspoons of whole black peppercorns, 1 teaspoon of freshly ground black pepper, and 0.5 teaspoon of red-pepper flakes. Lower the heat to medium-low and cook for about 5 minutes, stirring occasionally. The aim here is to infuse the oil with the flavors from the garlic and spices, creating a rich base for your adobo. You'll know it's ready when the garlic is toasted and the mixture is fragrant.

2. Render Fat from Chicken

Next, increase the heat to medium-high and place 4 pounds of bone-in, skin-on chicken drumsticks and thighs into the pot, skin-side down. Let them cook for about 5 minutes. This step is crucial as it renders the fat from the chicken, enhancing the dish's flavor. You’ll see the fat starting to render and the skin beginning to crisp up.

3. Combine Ingredients and Simmer

Once the chicken has rendered some of its fat, it’s time to bring everything together. Stir in 1 cup of unsweetened coconut milk, 0.5 cup of coconut vinegar, 0.5 cup of soy sauce, 8 fresh bay leaves, and 1 cup of water. Lower the heat to medium-low and let it simmer for about an hour. This slow cooking process will tenderize the chicken, making it almost fall off the bone. The mixture will meld together, creating a harmony of flavors.

4. Thicken the Sauce

After an hour, increase the heat to medium-high once more and let the sauce cook for another 15 minutes, stirring occasionally. This will thicken the sauce to a velvety gravy that clings beautifully to the chicken.

5. Serve

Finally, serve your creamy coconut chicken adobo over cooked rice, which will soak up the rich adobo sauce perfectly. Enjoy the comforting, flavorful experience this dish brings to your table.