Succulent Coconut Milk Chicken Adobo

1. Aromatic Spice Base

In a large pot, heat the coconut oil over medium-high heat until it shimmers. Add the garlic, whole peppercorns, ground black pepper, and red pepper flakes. Reduce heat to medium-low and cook for about 5 minutes, stirring occasionally, until the garlic softens and the mixture becomes fragrant.

2. Browning the Chicken

Increase the heat to medium-high and add the chicken pieces, skin-side down. Sear undisturbed for about 5 minutes or until the skin starts to render its fat.

3. Simmering with Flavor

Pour in the coconut milk, coconut vinegar, soy sauce, and add the bay leaves along with 1 cup of water. Bring to a boil, then lower the heat to medium-low. Simmer for about 1 hour, stirring halfway through, until the chicken is tender and almost falling off the bone.

4. Reducing the Sauce

Turn up the heat to medium-high and cook for another 15 minutes, stirring occasionally, until the sauce thickens into a rich, velvety gravy.

5. Ready to Serve

Plate the chicken and spoon the sauce over a bed of cooked rice to serve.