Chicken Adobo with Coconut Aminos

Ingredients

• 2 lbs Chicken thighs
• 1 cup Coconut aminos
• 1/2 cup Apple cider vinegar
• 6 cloves Garlic
• 1 tbsp Black peppercorns
• 2 leaves Bay leaves
• 1/2 cup Water
• 2 tbsp Coconut oil
• 4 cups Cooked white rice

Instructions

1. 1In a large bowl, combine the 2 lbs of chicken thighs, 1 cup of coconut aminos, 1/2 cup of apple cider vinegar, 6 cloves of garlic (minced), 1 tbsp of black peppercorns, and 2 leaves of bay leaves. Stir everything together to coat the chicken. Let this marinate for at least 30 minutes.
2. 2Place a large pot or Dutch oven on the stove and set the heat to medium-high (400°F / 200°C). Add the 2 tbsp of coconut oil to the pot. Once the oil is hot, carefully add the marinated chicken pieces from the bowl, making sure to get some of the marinade in with the chicken. Brown the chicken on all sides, which should take about 5-7 minutes.
3. 3Pour the remaining marinade from the bowl into the pot with the chicken. Add the 1/2 cup of water. Turn the heat up to high and bring the liquid to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30-40 minutes. The chicken is done when it is cooked through and reaches an internal temperature of 165°F (74°C), and the sauce has thickened slightly.
4. 4Remove the bay leaves from the pot. Serve the chicken adobo hot over the 4 cups of cooked white rice.

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