Chicken Adobo with Coconut Milk (Adobo sa Gata)
This traditional Filipino dish, which balances tang with rich coconut cream and two types of mushrooms, uses chicken cooked in the adobo style.
In a bowl, stir the brown sugar, vinegar, soy sauce, and coffee until the sugar is dissolved.
In an 8-quart Dutch oven, warm coconut oil over high heat.
Working in batches, add the chicken skin-side down and cook for 4 minutes on each side, until golden brown and crispy.
Place on a plate.
Return the Dutch oven to heat after draining all but 2 tablespoons of the drippings.
Add the minced garlic and cook for three minutes, or until light brown and crisp.
Remove, leaving drippings in the pot, and place in a small bowl.
Add the minced garlic and shallots, and cook while constantly stirring for about five minutes, or until the shallots are translucent.