Chicken Adobo (Soy-Free)

Ingredients

• 2 lbs 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 cup Water
• 2 tbsp Coconut oil
• 4 cups Cooked rice

Instructions

1. 1In a large bowl, combine the 2 lbs Chicken thighs with the 1/2 cup Coconut aminos, 1/4 cup Apple cider vinegar, 6 cloves Garlic (peeled and smashed), 1 tbsp Black peppercorns, and 2 leaves Bay leaves. Stir everything together to coat the chicken. Cover the bowl and let it marinate at room temperature for at least 30 minutes.
2. 2Place a large heavy-bottomed pot or Dutch oven on the stove over medium heat (350°F / 175°C). Add the 2 tbsp Coconut oil and let it heat up until it shimmers, about 1-2 minutes.
3. 3Carefully add the marinated chicken thighs to the hot pot, trying to leave most of the marinade liquid behind in the bowl for now. Sear the chicken for 3-4 minutes per side, until it is nicely browned all over.
4. 4Pour the reserved marinade liquid from the bowl into the pot with the chicken. Add the 1 cup Water. Turn the heat up to medium-high (400°F / 200°C) and bring the liquid to a boil.
5. 5Once boiling, immediately reduce the heat to low (250°F / 120°C). Cover the pot and let the chicken simmer gently for 30-40 minutes. The chicken is done when it is very tender and can be easily pulled apart with a fork. The sauce should have thickened slightly.
6. 6Serve the Chicken Adobo hot over the 4 cups Cooked rice.

Substitutions

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