Savory Coconut Chicken Adobo - A Tropical Twist!

Ingredients

• 1 ½ cups of tangy spiced vinegar made from cane
• 1 ½ cups of soy sauce, a savory addition
• ¾ cup of freshly brewed, aromatic coffee
• ½ cup of rich, dark brown sugar, packed tightly
• 2 tablespoons of tropical coconut oil for a hint of sweetness
• 8 succulent chicken leg quarters for a hearty meal
• 1 tablespoon of roughly chopped garlic for a robust flavor
• ⅓ cup of finely minced shallots for a delicate touch
• ¼ cup of finely minced garlic for an extra punch
• 3 tablespoons of whole black peppercorns for a spicy kick
• 6 fragrant bay leaves for a subtle depth of flavor
• Cheesecloth and kitchen string for tying up the ingredients
• ½ pound of earthy shiitake mushrooms, with stems removed and caps thinly sliced
• ½ pound of delicate oyster mushrooms, sliced thinly
• 1 ½ cups of luscious coconut cream for a creamy texture
• 2 tablespoons of ground turmeric for a warm hue
• 2 green onions, finely chopped for a fresh garnish

Step 1

Blend vinegar, soy sauce, coffee, and brown sugar in a bowl until the sugar dissolves, creating a flavorful mixture.

Step 2

In an 8-quart Dutch oven, heat coconut oil over high heat. Begin by adding chicken in batches, ensuring the skin side is down first. Cook until a beautiful golden brown crust forms, around 4 minutes on each side. Once done, transfer the chicken to a plate.

Step 3

Remove excess drippings from the Dutch oven, leaving behind 2 tablespoons, and place it back on the heat. Sauté chopped garlic until it turns crispy and light brown, which should take about 3 minutes. Then, transfer the garlic to a small bowl, keeping the flavorful drippings in the pot. Proceed by adding shallots and minced garlic, continuously stirring until the shallots become translucent and the garlic browns, approximately 5 minutes.

Step 4

Wrap peppercorns and bay leaves in a cheesecloth square tied with string. Introduce the browned chicken quarters, the vinegar mixture, and the spice bundle to the Dutch oven. Allow it to come to a boil, cooking for 1 to 2 minutes. Lower the heat, cover the pot, and let it simmer for 30 minutes. Include shiitake and oyster mushrooms, coconut cream, and turmeric. Cover it again and simmer until the chicken becomes tender, around 15 to 20 minutes more.

Step 5

Half the leg quarters at the joint or shred the meat from the bones. Remove the spice bundle and skim any fat from the sauce. Reintroduce the chicken into the sauce. Finish by garnishing with green onions and the crispy fried garlic.