Coarsely chop 2 tblsp garlic. In a small pan, saute in oil until browned and crispy. Set aside.
In a large bowl, whisk together vinegar, soy sauce, coffee and brown sugar until sugar is dissolved. Set aside.
Put peppercorns and bay leaves in a cheese cloth packet. Tie up with string. Set aside.
In a large dutch oven, heat coconut oil over high heat. Working in batches, add chicken pieces skin side down until skin is crispy. Turn and cook until all sides browned. Transfer to a paper towel lined plate.
Drain all but 2 tblsp of drippings from dutch oven and return to heat. Add onion and garlic - cook until onion is translucent and garlic is browned. About 5 minutes.
Return chick to the pot. Add the vinegar mixture and the pepper/bay leaf packet to the pot. Bring to a boil and let boil for 1 - 2 minutes. Reduce heat, cover and simmer for 30 minutes.
Add mushrooms, coconut milk and turmeric. Cover and simmer for 15 - 20 minutes more - until chicken is tender.
Remove spice packet. Serve sprinkled with green onion and fried garlic.
Check Filipino store for vinegars to use. Any can work. Sinimak is recommended. White wine vinegar is fine too.
Sinimak - spiced cane vinegar
Tuba - spiced coconut vinegar
Paombong - palm vinegar
Sukang Iloko - cane wine vinegar
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1880g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 629 (44%)|
|Amt Per Serving||% DV|
|Total Fat 69.9g||93 %|
|Saturated Fat 45.8g||229 %|
|Monounsaturated Fat 16.6g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 194.9mg||60 %|
|Sodium 796.4mg||27 %|
|Potassium 7333.4mg||193 %|
|Total Carbohydrate 146.4g||43 %|
|Dietary Fiber 17.5g||70 %|
|Sugars, other 128.9g|
|Protein 74.3g||106 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1424
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