Chicken Adobo (Soy-Free)

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat, which is about 175°C. Add the 2 tablespoons of coconut oil to the pot.
2. 2Carefully place the about 910 g of chicken thighs into the hot oil. Sear the chicken for 3-4 minutes per side, until all sides are nicely browned. This step helps build flavor and color.
3. 3Pour the 1/2 cup of coconut aminos, 1/2 cup of apple cider vinegar, the 6 cloves of minced garlic, 1 tablespoon of black peppercorns, and 2 bay leaves into the pot with the chicken. Add the 1/2 cup of water.
4. 4Bring the liquid in the pot to a gentle simmer over medium heat (about 176.7°C/175°C). Once simmering, reduce the heat to low, cover the pot tightly, and let it cook for 35-40 minutes. The chicken should become very tender, and you can check this by piercing it with a fork; it should yield easily.
5. 5Using tongs, carefully remove the cooked chicken thighs from the pot and place them on a plate, setting them aside for a moment. Increase the heat under the pot to medium-high (about 204.4°C/200°C). Let the sauce simmer uncovered for 5-10 minutes, stirring occasionally, until it has thickened slightly.
6. 6Return the about 910 g of chicken thighs to the pot with the thickened sauce. Stir gently to coat the chicken completely. Let it simmer for another 1-2 minutes to allow the chicken to absorb the sauce's flavor.
7. 7Serve the chicken adobo hot over steamed white rice.

Substitutions

Related Guides