This creamy and flavorful dish combines tender chicken simmered in a rich blend of coconut milk and tangy adobo spices. It's a comforting meal that's easy to prepare and sure to become a family favorite.
Start by whisking together the vinegar, soy sauce, coffee, and brown sugar in a bowl until the sugar has completely dissolved. Heat the coconut oil in a large Dutch oven over high heat. Working in batches, add the chicken pieces skin-side down and cook them until the skin turns golden and crispy, about 4 minutes per side. Once browned, transfer the chicken to a plate.
Carefully drain all but about 2 tablespoons of the drippings from the pot and return it to the heat. Add the chopped garlic and fry it until it’s light brown and crisp, around 3 minutes. Remove the garlic to a small bowl, leaving the drippings in the pot. Next, add the shallots and minced garlic to the pot and cook, stirring often, until the shallots become translucent and the garlic turns golden, about 5 minutes.
Tie the peppercorns and bay leaves in a small piece of cheesecloth to make a spice bundle. Add the browned chicken back to the pot along with the vinegar mixture and the spice bundle. Bring everything to a boil and let it bubble for a minute or two. Then lower the heat, cover, and let it simmer gently for about 30 minutes.
After that, stir in the shiitake and oyster mushrooms, coconut cream, and turmeric. Cover the pot again and continue to simmer until the chicken is tender, which should take another 15 to 20 minutes. Once done, either cut the leg quarters in half at the joint or shred the meat off the bones. Remove the spice bundle and skim any excess fat from the sauce.
Finally, return the chicken to the sauce, sprinkle with the fried garlic and chopped green onions, and give it a gentle stir before serving.
- Use fresh garlic and bay leaves for the best aroma.
- Simmer the chicken gently to keep it tender and juicy.
- If the sauce is too thick, add a little water or broth to reach your desired consistency.
This dish combines rich, creamy coconut milk with the tangy, savory flavors of adobo. It offers a comforting and unique twist on a classic favorite. The tender chicken soaks up the sauce, making every bite deliciously satisfying.
Serve with steamed white rice or garlic fried rice to soak up the flavorful sauce. A side of sautéed vegetables or a simple cucumber salad adds freshness and balance to the meal.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the sauce has thickened too much. This dish also freezes well for up to 1 month.
