Chicken Adobo (Peanut-Free)

Ingredients

• 2 lbs Chicken thighs
• 1/2 cup Soy sauce (wheat-free Tamari)
• 1/4 cup White vinegar
• 6 cloves Garlic
• 2 leaves Bay leaves
• 1 tsp Black peppercorns
• 1 tbsp Sugar
• 1/2 cup Water
• 2 tbsp Vegetable oil

Instructions

1. 1In a large bowl, combine the 2 lbs Chicken thighs, 1/2 cup Soy sauce (wheat-free Tamari), 1/4 cup White vinegar, 6 cloves Garlic, 2 leaves Bay leaves, 1 tsp Black peppercorns, 1 tbsp Sugar, and 1/2 cup Water. Stir everything together to coat the chicken. Cover the bowl and let it marinate for at least 30 minutes at room temperature, or up to overnight in the refrigerator.
2. 2Place a large pot or Dutch oven on the stove over medium-high heat. Add the 2 tbsp Vegetable oil and let it heat up until it shimmers, about 1-2 minutes.
3. 3Carefully place the marinated chicken thighs into the hot oil, reserving the marinade in the bowl. Sear the chicken for about 3-4 minutes per side, until it is browned. Do this in batches if necessary to avoid overcrowding the pot.
4. 4Pour the reserved marinade from the bowl into the pot with the chicken. Bring the liquid to a boil, which should take about 3-5 minutes.
5. 5Once boiling, reduce the heat to low. Cover the pot tightly with a lid and let the chicken simmer gently for 30-40 minutes. The chicken is done when it is cooked through and very tender, reaching an internal temperature of 165°F (74°C).
6. 6Serve the chicken adobo hot, spooning some of the sauce over the top. It is traditionally served with rice.

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