- 2.5 to 3 pounds chicken pieces, bone-in, about 6 to 8 pieces
- 6 garlic cloves, peeled
- 3 bay leaves
- ½ cup cider vinegar
- 2 teaspoons black peppercorns
- 2 Tablespoons turmeric powder
- 1 teaspoon sea salt
- ½ cup coconut milk (canned or fresh)
- 1 cup organic chicken broth
- 1 large red bell pepper, white membrane removed, sliced
- 2 Tablespoons virgin coconut oil
- Boiled rice, for serving
- Marinate the chicken cutlets with garlic, bay leaves, vinegar, black peppercorns, turmeric powder and salt. Place all these in a re-sealable plastic bag. Seal and refrigerate for at least 4 hours or overnight.
- In a large, deep stockpot, over medium high heat place the chicken and marinade. Add the coconut milk, chicken broth, red bell pepper slices.
- Bring the mixture to a boil. Then lower heat to a simmer. Cover and cook for 55 minutes or till chicken is cooked completely and no pink parts are visible.
- When chicken is cooked, remove from stockpot. Separately in a large skillet, add the coconut oil. When oil is hot enough in about 1 to 2 minutes, add the chicken pieces. Braise the chicken till the pieces turn golden brown for about 7 to 8 minutes.
- Pour the adobo sauce from the stockpot on the braised pieces. Serve adobong dilaw garnished with the red bell pepper strips and boiled rice.
Source: Positively Filipino
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