Add coconut milk to make the classic Filipino adobo a rich and creamier dish.
5 garlic cloves, peeled and minced
1/4 teaspoon whole peppercorns
1/2 kilogram chicken leg quarters
1/2 cup water (as needed)
1-2 finger chilies (optional)
1 Heat the cooking oil over in a saucepan over medium heat. Sauté garlic, bay leaf, and whole peppercorns for 3-4 minutes.
2 Add chicken leg quiarters and cook until slightly brown, about 10 minutes.
3 Add soy sauce, white vinegar, and water; simmer for 15 minutes or until vinegar's acidity is cooked off.
4 Add coconut milk. If needed, add more water. Cook until meat is tender.
5 Add finger chilis (siling pangsigang) if desired. Season to taste.