can unsweetened coconut milk, typically around 13 ounces
garlic cloves, finely minced
freshly ground black pepper
golden or light brown sugar
bunch scallions, roughly sliced
In This Recipe
In a medium bowl, whisk together 1/3 cup of white vinegar, ¼ cup of soy sauce, and 1 can of coconut milk. Add the 6 cloves of finely minced garlic, 3 bay leaves, and 1 teaspoon of freshly ground black pepper.
Pour the mixture into a resealable plastic bag. Add the chicken pieces and move it around a bit to make sure all the pieces are coated by the marinade. Zip the bag closed, making sure to release as much air as possible. Place into a bowl and refrigerate at least 6 hours or overnight.
Remove the bag of chicken and pour the entire contents into a Dutch oven or pot large enough for stewing the pieces.
Turn the heat on high and bring the chicken and marinade to a boil. Reduce the heat until you get a medium simmer. Cover the pot and cook, turning the pieces after about 20 minutes. Cook for another 20 minutes. Check to see if the chicken pieces are cooked through and almost falling off the bone. You may need to add another 10 minutes or so.
Once the chicken pieces are cooked, add 1 tablespoon of golden or light brown sugar and stir it to distribute the sugar into the sauce. Cook for about another 5 minutes on medium heat until the sauce becomes thicker. Serve immediately with steamed rice. The brown sugar is optional but it gives the dish a sweet, salty savory note to the subtle tartness of the dish.
Add the scallions just before serving. If you have leftovers, store the adobo in a covered bowl in the refrigerator. To reheat, just add a dash of chicken stock and heat gently in a pot on the stove at medium heat.