Filipino Chicken Adobo Simmered in Coconut Milk

• 500 grams Chicken drumsticks or bone-in thigh meat Refer to Step 7
• 1/4 of a small onion Onion
• 2 clove Garlic
• 2 tbsp * Soy sauce
• 1/2 tbsp * Vinegar
• 1/2 tbsp * Sugar
• 1 dash * Black pepper
• 1 Bay leaf (key ingredient)
• 100 ml Coconut milk
• 1 Vegetable oil

1. Roughly mince the garlic, and thinly slice the onion.
2. Heat the oil, garlic, and onion in a pot or frying pan, and saute until tender, then add the chicken and continue to saute.
3. Once the chicken cooks through about half way, add the * seasoning ingredients.
4. Fold the bay leaf in half and add it to the pan.
5. After adding the vinegar, don't touch the pan until it comes to a boil.
6. Cover with a lid and simmer over low heat for 20 minutes to allow the meat to absorb the flavors.
7. Although at first the amount of liquid may not appear to be enough, juice will be released from the chicken, so not to worry.
8. Once the sauce becomes thick, add the coconut milk and simmer for about 1 minute, then it's done!
9. Pour the sauce over the rice before serving.
10. Use thick pieces of chicken, such as chicken thigh or drumsticks.
11. Chicken wings or other cuts of chicken are not suitable, since they don't release a sufficient amount of juice.

onion onion, clove garlic, vinegar, sugar, black pepper, bay leaf, coconut milk, vegetable oil

Taken from cookpad.com/us/recipes/159087-filipino-chicken-adobo-simmered-in-coconut-milk (may not work)