Chicken Adobo

Ingredients

• 1 red chili pepper
• 3 Garlic cloves
• 60 ml soy sauce
• 4 tbsp apple cider vinegar
• 2 tbsp fish sauce
• 400 ml coconut milk
• 4 chicken drumsticks (150 g each)
• 2 Bay leaves
• 2 tbsp sesame oil
• Salt
• Pepper
• 2 scallions
• 0.5 organic lime
• 2 tbsp shredded coconut (10 g)

Instructions

1. 1.

   Halve the chili pepper lengthwise, remove seeds, wash and finely chop. Peel the garlic and dice it finely as well. Combine soy sauce, apple cider vinegar, fish sauce, and coconut milk in a bowl. Rinse the chicken drumsticks, pat dry, add bay leaves, cover, and refrigerate for about 2 hours.

2. 2.

   Heat oil in a slow cooker or Dutch oven. Remove the meat from the marinate and sear skin side down over medium heat for 4–5 minutes. Flip and cook another 1–2 minutes, seasoning with salt and pepper, then pour in the remaining marinade. Cover and cook in the slow cooker on medium heat for about 2 hours or in a preheated oven at 100 °C (fan 80 °C; gas: level 1) covered for approximately 1½ hours.

3. 3.

   Just before finishing, trim and wash scallions, slice into thin rings. Rinse the lime half hot, pat dry, and zest finely. Sprinkle scallions, shredded coconut, and lime zest over the chicken adobo when serving.