Chicken Adobo with Coconut Milk (Adobo sa Gata)

Whisk together vinegar soy sauce coffee and brown sugar in a bowl until sugar is dissolved.

Heat coconut oil in an 8-quart Dutch oven over high heat. Working in batches add chicken skin sides down first and cook until golden brown and crispy about 4 minutes on each side. Transfer to a plate.

Drain all but 2 tablespoons drippings from Dutch oven and return to heat. Add chopped garlic and fry until light brown and crisp about 3 minutes. Remove to a small bowl leaving drippings in the pot. Add shallots and minced garlic; cook stirring constantly until shallots are translucent and garlic has browned about 5 minutes.

Put peppercorns and bay leaves in a square of cheesecloth tied with kitchen string. Add browned chicken quarters vinegar mixture and spice bundle to Dutch oven. Bring to a boil; boil for 1 to 2 minutes. Reduce heat cover and simmer for 30 minutes. Add shiitake and oyster mushrooms coconut cream and turmeric. Cover and simmer until chicken is tender 15 to 20 minutes more.

Cut leg quarters in half at joint or pull meat from bones and shred. Remove spice bundle and skim fat from sauce. Return chicken to the sauce. Sprinkle with green onions and the fried garlic.