Coconut Chicken Adobo

1/2 cup distilled white vinegar1 garlic head, halved crosswise1/2 teaspoon kosher salt, plus more to tasteWhisk together coconut milk, soy sauce, and vinegar in a high-sided non-reactive Dutch oven. Stir in bay leaves, chiles, garlic, and black pepper. Nestle chicken leg quarters in mixture; add a splash of water, if needed, to submerge chicken. Bring to a gentle simmer over medium. Cover and reduce heat to low to maintain a gentle simmer; cook until chicken is very tender, about 1 hour.

Pour sauce through a fine wire-mesh strainer into a bowl. Reserve bay leaves and chiles; discard solids, and return sauce, bay leaves, and chiles to Dutch oven. Bring sauce to a simmer over medium-low. Simmer, stirring occasionally, until sauce is thickened and coats the back of a spoon, 12 to 15 minutes. Season with salt to taste. Remove from heat.Preheat oven to broil with oven rack 6 inches from heat source. Pat chicken dry with paper towels; sprinkle all over with 1/2 teaspoon salt.

Okay this just makes sense. Gotta try it.

Am I the only person who find these videos erotic? 😀🤤

Cibo x europei..non certo x italiani,qui abbiamo nonostante tutto ancora la cucina migliore al mondo

Hmm, curious how you'd go about flavoring the rice to compliment this dish. Thoughts?

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