Chicken Adobo

Ingredients

• 3  bay leaves 
• 1 teaspoon peppercorns whole black
• 3 pound chicken thighs boneless
• 1 cup coconut milk 
• 2 cup coconut vinegar 
• 4 servings salt as needed
• 0.5 teaspoon tumeric 
• 20 clove garlic cloves whole peeled
• 4 servings garnish with egg, mango, pineapple and/ chilis

Equipment

• bowl
• baking sheet
• oven
• pot
• broiler
• broiler pan

Directions

1. In a medium bowl, combine onion wedges, vinegar, coconut milk, garlic, tumeric, bay leaves, chiles, and peppercorns.
2. Add chicken; Stir to coat. Then let it marinate, covered, in the refrigerator for at least 2 hours.Arrange chicken and onion wedges in a clay pot or Dutch-oven.
3. Pour marinade over chicken, and bring to a boil. Reduce heat; simmer, covered, until tender, about 30 minutes. Taste for salt and seasonings.Preheat broiler.
4. Remove chicken from pot, and place on a baking sheet or broiler pan.
5. Place under broiler until browned, 5 to 10 minutes. Meanwhile, continue to cook the remaining liquid in the pot until it reaches a creamy consistency.Prepare the rice to your liking. Fluffy with a bit of garlic is traditional.
6. Transfer chicken to a serving platter, and top with reduced sauce, and onion wedges.
7. Serve with rice and your choice of garnish.