Coconut Chicken Adobo

Combine vinegar, soy sauce, coffee, and brown sugar in a bowl until the sugar is fully incorporated.

Heat coconut oil in an 8-quart Dutch oven over extremely high heat. In batches, add chicken, skin side down first, and cook until it reaches a golden brown color on both sides, approximately 4 minutes per side. Transfer the cooked chicken to a plate.

Discard all but 2 tablespoons of the oil from the Dutch oven and return it to heat. Add chopped garlic and cook until it reaches a light brown color, about 3 minutes. Remove the cooked garlic to a small bowl, leaving the remaining oil in the pot. Add minced garlic and shallots; cook, stirring constantly, until the shallots become translucent and the garlic has turned a deep brown color, approximately 5 minutes.

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

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