Chicken and coconut milk adobo (adobong manok sa gata)

170 ml(5½ fl oz/⅔ cup) coconut or rice vinegar
400 ml(13½ fl oz) coconut milk
60 ml(2 fl oz/¼ cup) soy sauce
6 cloves garlic, smashed
3 cm(1¼ inch) piece turmeric or ginger, peeled and thinly sliced
3 bay leaves
3 red bird’s-eye chillies, plus extra to serve (optional)
1 tsp freshly cracked black pepper
1whole chicken, jointed into 8 pieces with bone in
steamed rice, to serve

In a large non-reactive bowl, combine the vinegar, coconut milk, soy sauce, garlic, turmeric, bay leaves, chillies and pepper. Add the chicken and turn to coat, then cover with plastic wrap and leave to marinate in the refrigerator for at least 3 hours or overnight.

Transfer the chicken and marinade to a large, deep saucepan. Bring to the boil, then reduce the heat to low medium and cook for 25 minutes, or until the chicken is cooked through. Using tongs, transfer the chicken to a bowl and cover to keep warm. Increase the heat to medium high and cook the marinade mixture for 10 minutes, stirring occasionally, until slightly thickened and reduced. Discard the turmeric, bay leaves and chillies.

Return the chicken to the pan and warm through. Transfer to a serving bowl, scatter with extra chillies, if using, and serve with steamed rice.

Note
Gata is the generic term for liquid extracted from mature coconut meat (niyog) and refers to coconut cream and milk. In the Philippines, it is still made the traditional way - coconut meat is finely grated (often with a machine) and a little hot water is added, then the mixture is squeezed for the thicker coconut cream or first pressing. This process is repeated to extract the thinner coconut milk or second pressing.