Chicken Adobo with Coconut Aminos

Ingredients

• 1.5 lbs Chicken Thighs
• 1/2 cup Coconut Aminos
• 1/4 cup Apple Cider Vinegar
• 6 cloves Garlic
• 2 leaves Bay Leaves
• 1 tsp Black Peppercorns
• 2 tbsp Olive Oil
• 1/2 cup Water
• 4 cups Cooked Rice

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium-high heat (about 400°F / 200°C). Add the 2 tablespoons of olive oil and let it heat up for about 1 minute until it shimmers.
2. 2Carefully add the 1.5 lbs of chicken thighs to the hot pot. Sear the chicken for about 3-4 minutes on each side, until it is nicely browned. Do not overcrowd the pot; brown in batches if necessary.
3. 3Pour the 1/2 cup of coconut aminos, 1/4 cup of apple cider vinegar, and 1/2 cup of water into the pot with the chicken. Add the 6 cloves of garlic (you can leave them whole or smash them lightly with the side of a knife), the 2 bay leaves, and the 1 teaspoon of black peppercorns.
4. 4Increase the heat to high and bring the liquid in the pot to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot tightly with a lid, and let it simmer gently for 35-40 minutes. The chicken should be cooked through and very tender. You can check for doneness by piercing the thickest part of a thigh with a fork; the juices should run clear, or the internal temperature should reach 165°F (74°C).
5. 5Once the chicken is cooked, carefully remove and discard the 2 bay leaves from the pot. The sauce should have thickened slightly.
6. 6Serve the chicken thighs hot, spooning some of the savory sauce over them. This dish is best served immediately over the 4 cups of cooked rice.

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