Chicken Adobo With Coconut Sauce Recipe

1 (3-pound) roasting chicken
1 tablespoon minced garlic
3/4 cup white vinegar
1 cup water
1 teaspoon salt
1 bay leaf
1/2 teaspoon whole peppercorns
2 tablespoons reduced-sodium soy sauce
Vegetable oil for frying
1/2 cup unsweetened coconut milk

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Cut chicken into serving pieces, separating drumsticks from thighs and
cutting breast into 4 pieces. Place in medium saucepan.

Add garlic, vinegar, water, salt, bay leaf, peppercorns and soy sauce. Bring
to a boil, then reduce heat and simmer, covered, 25 to 30 minutes. Uncover
and simmer 10 minutes longer. Chicken should be tender but not falling off
the bone.

Remove chicken from pan, raise heat, and boil quickly until liquid thickens
and reduces to about 1 1/2 cups. Strain into a small bowl and refrigerate
briefly.

Skim fat off top of sauce; discard fat. Pour sauce into a large skillet. Add
enough oil to cover base of pan. Add chicken pieces in a single layer. Fry
over high heat until chicken browns, then turn and brown chicken on other
side. As chicken pieces become fully cooked, remove them to a heated serving
platter. Heat sauce with coconut milk; pour over chicken. Serve with hot
cooked rice. Makes 6 servings.