Chicken Adobo (Dairy-Free, Nut-Free)

Instructions

1. 1Peel and mince the 6 cloves of garlic. In a large bowl, combine the 1 cup of soy sauce (Tamari for Gluten-Free), the 1/2 cup of white vinegar, the minced 6 cloves of garlic, the 1 tbsp of black peppercorns, and the 2 bay leaves.
2. 2Add the about 910 g of chicken thighs to the bowl with the marinade, ensuring each piece is well coated. Cover the bowl and refrigerate for a minimum of 30 minutes, or for up to 12 hours (overnight) to allow the flavors to deepen.
3. 3Heat a large heavy-bottomed pot or Dutch oven over medium-high heat (approximately 190°C / 190°C). Add the 2 tbsp of coconut oil to the pot and let it melt completely. Carefully remove the about 910 g of chicken thighs from the marinade, reserving all the liquid marinade in the bowl, and place them in the hot pot. Sear the chicken for 3-5 minutes per side until each piece is deeply golden brown.
4. 4Pour the reserved marinade and the 1/2 cup of water into the pot with the seared chicken. Bring the liquid to a rolling boil, then reduce the heat to low (approximately 93.33°C / 93°C). Cover the pot tightly and simmer for 30-40 minutes, or until the chicken is very tender and an instant-read thermometer inserted into the thickest part of a thigh registers 74°C.
5. 5Carefully remove and discard the 2 bay leaves from the pot. Serve the hot Chicken Adobo immediately, spooning the chicken and its savory sauce over the 4 cups of cooked white rice.

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