Chicken Adobo (Egg-Free)

Ingredients

• about 910 g Chicken Thighs
• 1/2 cup Coconut Aminos
• 1/4 cup Apple Cider Vinegar
• 6 cloves Garlic
• 1 tbsp Black Peppercorns
• 2 leaves Bay Leaves
• 1/2 cup Water
• 4 cups Cooked Rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the about 910 g Chicken Thighs, 1/2 cup Coconut Aminos, 1/4 cup Apple Cider Vinegar, the 6 cloves Garlic (minced), the 1 tbsp Black Peppercorns, and the 2 leaves Bay Leaves. Stir everything together to coat the chicken.
2. 2Cover the bowl and let the chicken marinate for at least 30 minutes at room temperature, or up to overnight in the refrigerator.
3. 3Place the marinated chicken and all of its marinade into a large, heavy-bottomed pot or Dutch oven. Add the 1/2 cup Water. Bring the mixture to a simmer over medium heat (around 148.9-162.8°C or 150-160°C).
4. 4Once simmering, cover the pot and reduce the heat to low. Continue to simmer for 30 to 40 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 74°C.
5. 5Carefully remove the about 910 g Chicken Thighs from the pot and set them aside on a plate. Increase the heat under the pot to medium-high (around 190.6-204.4°C or 190-200°C) and let the sauce simmer uncovered for 5 to 10 minutes, stirring occasionally, until it has reduced and thickened slightly.
6. 6Return the cooked chicken thighs to the pot with the thickened sauce. Stir gently to coat the chicken evenly with the sauce.
7. 7Serve the chicken adobo hot, spooning the sauce over the 4 cups Cooked Rice.

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