85 minutes
A rich and flavorful Filipino dish that combines tender chicken with a tangy and creamy sauce made from coconut milk, vinegar, and soy sauce.
tablespoons
Garlic Clove, roughly chopped
each
Whole Black Peppercorns
teaspoons
teaspoons
teaspoons
Chicken Drumsticks And Thighs, bone-in, skin-on
0 lb
cups
cups
each
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.
Replace chicken with pork belly or shoulder for a richer dish.
Incorporate pineapple chunks for a sweet and tangy flavor.
Use stewing beef for a heartier meal.
Replace half of the vinegar with a citrus juice like calamansi or lemon juice.
Add sliced chilies or chili flakes for heat.
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