Chicken Adobo (Dairy-Free)

Ingredients

• 2 lbs Chicken thighs
• 1/2 cup Coconut aminos
• 1/4 cup Apple cider vinegar
• 1/2 cup Coconut milk (full-fat)
• 6 cloves Garlic
• 2 Bay leaves
• 1 tbsp Black peppercorns
• 1 medium Onion
• 2 tbsp Cooking oil (coconut or avocado)

Instructions

1. 1In a large bowl, combine the 2 lbs chicken thighs, 1/2 cup coconut aminos, 1/4 cup apple cider vinegar, 1/2 cup coconut milk, the 6 cloves garlic (minced), 2 bay leaves, and 1 tbsp black peppercorns. Stir to coat the chicken evenly. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
2. 2Peel and chop the 1 medium onion. Measure 2 tbsp cooking oil into a large, heavy-bottomed pot or Dutch oven and heat it over medium-high heat (400°F / 200°C) until shimmering.
3. 3Add the chopped onion to the hot oil. Sauté for 3-5 minutes, stirring frequently, until the onion pieces are softened and translucent.
4. 4Carefully pour the marinated chicken and all of the marinade from the bowl into the pot with the onions. Increase the heat to high and bring the liquid to a rolling boil.
5. 5Once boiling, immediately reduce the heat to low. Cover the pot tightly and let the chicken simmer gently for 40-45 minutes. The chicken is done when it is cooked through and very tender, reaching an internal temperature of 165°F (74°C).
6. 6Remove the lid and discard the 2 bay leaves. Serve the chicken adobo hot, spooning the sauce over the chicken.

Substitutions

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