Chicken Adobo (Soy-Free)

Ingredients

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

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

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven on the stove over medium-high heat (around about 205°C / 200°C). Add the 2 tablespoons of coconut oil and let it heat up until it shimmers.
2. 2Carefully place the about 910 g of chicken thighs into the hot oil. Brown the chicken on all sides, which should take about 3-4 minutes per side. Once browned, remove the chicken from the pot and set it aside on a plate.
3. 3Reduce the heat to medium (around 176.7°C / 175°C). Add the 6 cloves of garlic to the pot and sauté them for about 1 minute, until they smell fragrant. Be careful not to burn the garlic.
4. 4Pour the 1/2 cup of coconut aminos, 1/4 cup of apple cider vinegar, and 1/2 cup of water into the pot. Add the 2 bay leaves and 1 teaspoon of black peppercorns. Stir everything together and bring the liquid to a gentle simmer.
5. 5Return the browned about 910 g of chicken thighs to the pot. Make sure the chicken is mostly submerged in the liquid. Lower the heat to low (around 93.33°C / 95°C), cover the pot with a lid, and let it simmer for 30-40 minutes. The chicken is cooked through when it reaches an internal temperature of 74°C and is tender.
6. 6Remove the bay leaves from the pot before serving. Serve the chicken adobo hot over the 4 cups of cooked white rice.

Substitutions

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