Chicken Adobo in Coconut Milk... and beach day!

We gathered up the swimsuits, beach toys, and the little red wagon and headed out to the beach! Couldn't have asked for better weather. Tried to get golden, but not quite there yet. Note to self: Take some swimming and surfing lessons.

Kids were starving. I made Chicken Adobo in coconut milk this morning. The process was easy with simple ingredients. The coconut milk cut through the acidity and balanced out the flavors.

Chicken Adobo in Coconut Milk:

• 4 free range chicken thighs (with bone)
• 4 free range chicken drumsticks 
• 1/3 cup coconut vinegar (or white vinegar, rice vinegar or apple cider vinegar)
• 1/4 cup low sodium light soy sauce
• 1 Tablespoon whole peppercorns
• Peeled cloves from1 head of garlic (you can add even more garlic cloves if you like)
• 2-3 bay leaves
• 1/4 cup coconut milk
• 1 teaspoon agave nectar
• 1 Tablespoon Ghee or vegetable oil
• salt and pepper to taste

Mix the vinegar, soy sauce, agave nectar, peppercorns, garlic, bay leaves together. Poke each chicken piece with a fork. Marinate the chicken pieces with the sauce mix for at least 2 hours.

In a large cooking pan, melt the ghee and add the chicken pieces. Brown the sides of the chicken (about 7-8 minutes per side) on medium heat. Then add the marinade sauce, cover, and simmer until the chicken pieces are tender (about 90 minutes). Add the coconut milk and simmer for 5 more minutes. Remove from stove and strain (to remove the peppercorns and bay leaves) the sauce in a large serving bowl. Serve warm with rice.