Recipes Cuisine Asian Filipino Chicken Adobo with Coconut Milk (Adobo sa Gata) 4.0 (4) 3 Reviews 2 Photos In the Philippines, adobo is both a beloved cooking technique and a tangy marinated and braised meat dish. It's akin to the French coq au vin, but with a flavor all its own. You can use different types of meat or fish, but chicken is a favorite. Serve with steamed or fried rice. Submitted by Yana Gilbuena Updated on March 5, 2020 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo Prep Time: 25 mins Cook Time: 1 hr 15 mins Total Time: 1 hr 40 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1 ½ cups spiced cane vinegar 1 ½ cups soy sauce ¾ cup brewed coffee ½ cup packed dark brown sugar 2 tablespoons coconut oil 8 chicken leg quarters 1 tablespoon coarsely chopped garlic ⅓ cup minced shallots ¼ cup minced garlic 3 tablespoons whole black peppercorns 6 bay leaves cheesecloth and kitchen string ½ pound fresh shiitake mushrooms, stems removed and caps thinly sliced ½ pound oyster mushrooms, sliced 1 ½ cups coconut cream 2 tablespoons ground turmeric 2 green onions, chopped Directions Whisk together vinegar, soy sauce, coffee, and brown sugar in a bowl until sugar is dissolved. Heat coconut oil in an 8-quart Dutch oven over high heat. Working in batches, add chicken, skin sides down first, and cook until golden brown and crispy, about 4 minutes on each side. Transfer to a plate. Drain all but 2 tablespoons drippings from Dutch oven and return to heat. Add chopped garlic and fry until light brown and crisp, about 3 minutes. Remove to a small bowl, leaving drippings in the pot. Add shallots and minced garlic; cook, stirring constantly, until shallots are translucent and garlic has browned, about 5 minutes. Put peppercorns and bay leaves in a square of cheesecloth tied with kitchen string. Add browned chicken quarters, vinegar mixture, and spice bundle to Dutch oven. Bring to a boil; boil for 1 to 2 minutes. Reduce heat, cover, and simmer for 30 minutes. Add shiitake and oyster mushrooms, coconut cream, and turmeric. Cover and simmer until chicken is tender, 15 to 20 minutes more. Cut leg quarters in half at joint or pull meat from bones and shred. Remove spice bundle and skim fat from sauce. Return chicken to the sauce. Sprinkle with green onions and the fried garlic. Editor's Note: Nutrition data for this recipe includes the full amount of cooking liquid. The actual amount of cooking liquid consumed will vary. I Made It Print Nutrition Facts (per serving) 668 Calories 32g Fat 50g Carbs 46g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 668 % Daily Value * Total Fat 32g 41% Saturated Fat 16g 78% Cholesterol 140mg 47% Sodium 2880mg 125% Total Carbohydrate 50g 18% Dietary Fiber 3g 9% Total Sugars 38g Protein 46g 91% Vitamin C 4mg 5% Calcium 68mg 5% Iron 5mg 30% Potassium 758mg 16% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.