Chicken Adobo with Coconut Milk by aprilcarmen


									Chicken Adobo with Coconut Milk


1 (3 lb) roasting chickens, cut into serving pieces
1 1/2 cups apple cider vinegar
6 tablespoons garlic, finely minced
1/2 cup soy sauce
1 teaspoon fresh ground black pepper
2 bay leaves (optional)
1 tablespoon whole black peppercorn
1 tablespoon brown sugar (optional)
1 (12 ounce) can coconut milk
salt or patis(fish sauce)

How to Cook:

      Combine all ingredients in a large saucepan and marinate for two hours
       (traditional method is at room temperature, I put in the refrigerator).
      Boil mixture on stove top until chicken become tender. Preheat Broiler.
      Remove chicken from sauce and broil until browned.
      Reduce sauce to half over medium heat.Pour over chicken.
       Serve hot with sticky rice.

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