Chicken Adobo with Coconut Aminos

Ingredients

• about 680 g 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 Coconut oil
• 1/2 cup Water
• 4 cups Cooked white rice

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

Instructions

1. 1Heat the 2 tablespoons of coconut oil in a large, heavy-bottomed pot over medium-high heat, which is about 190°C.
2. 2Carefully place the about 680 g of chicken thighs into the hot pot and sear them for 3-4 minutes per side, until they are nicely browned. This step helps build flavor.
3. 3Add the 1/2 cup of coconut aminos, 1/4 cup of apple cider vinegar, 6 cloves of garlic (you can leave them whole or lightly smash them), 2 bay leaves, and 1 teaspoon of black peppercorns to the pot with the chicken.
4. 4Pour in the 1/2 cup of water. Bring the liquid to a gentle boil, then immediately reduce the heat to low, so it is barely bubbling.
5. 5Cover 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, and the sauce has reduced slightly and thickened.
6. 6Remove the bay leaves before serving. Serve the chicken adobo hot over the 4 cups of cooked white rice.

Substitutions

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