Chicken Adobo with Coconut Milk

INGREDIENTS

• 8 cloves garlic
• 1 red Fresno chile, or 1/2 teaspoon red pepper flakes
• 2 pounds bone-in chicken drumsticks and thighs
• 1/2 cup plus 1 tablespoon soy sauce, preferably Silver Swan, divided
• 2 1/2 teaspoons coarsely ground black pepper, divided
• 2 tablespoons vegetable oil
• 1/2 cup cane vinegar, such as Datu Puti
• 1/2 cup full-fat coconut milk
• 1/2 cup water
• 2 tablespoons raw, coarse sugar, such as demerara
• 4 bay leaves
• Cooked rice, for serving
• Thinly sliced scallions, green parts only, for garnish

INSTRUCTIONS

1. Coarsely chop 8 garlic cloves. Holding 1 Fresno chile by the stem end, thinly slice the lower half into rounds. Trim, seed, and finely chop the remaining half of the chile. Pat 2 pounds bone-in chicken dry with paper towels. Season with 1 tablespoon of the soy sauce and 1/2 teaspoon of the black pepper.
2. Heat 2 tablespoons vegetable oil in a small Dutch or heavy-bottomed pot oven over medium-high heat until shimmering. Add the chicken skin-side down and cook until the skin starts to brown and caramelize, about 5 minutes.
3. Add the garlic, chopped chile or 1/2 teaspoon red pepper flakes, 1/2 cup cane vinegar, 1/2 cup coconut milk, 1/2 cup water, 2 tablespoons raw sugar, 4 bay leaves, remaining 1/2 cup soy sauce, and remaining 2 teaspoons black pepper. Bring to a gentle boil. Reduce the heat to a simmer, partially cover the pot and gently simmer for 35 minutes.
4. Uncover and flip the chicken so it is skin-side up. Gently simmer uncovered, adjusting the heat as needed, until the chicken is very tender, pulling away from the bone, and the liquid is reduced and starting to thicken slightly, about 25 minutes more. Serve the chicken over cooked rice. Spoon the sauce over the chicken and rice and garnish with the scallions and sliced chiles if using.

RECIPE NOTES

Leftovers can be stored in an airtight container for 2 days.