Chicken Adobo with Coconut Aminos

Ingredients

• about 910 g Chicken thighs
• 1 cup Coconut aminos
• 1/2 cup Apple cider vinegar
• 6 cloves Garlic
• 2 Bay leaves
• 1 tbsp Black peppercorns
• 2 tbsp Coconut oil
• 4 cups Cooked 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 (about 190°C / 190°C). Add the 2 tablespoons of coconut oil and let it heat until it shimmers.
2. 2Carefully add the about 910 g of chicken thighs to the hot oil. Brown the chicken on all sides for about 3-4 minutes per side, until it has a nice golden-brown color. Remove the chicken from the pot and set it aside on a plate.
3. 3Add the 6 cloves of garlic to the pot and sauté for about 1 minute, stirring constantly, until you can smell its fragrance. Be careful not to burn the garlic.
4. 4Pour in the 1 cup of coconut aminos and the 1/2 cup of apple cider vinegar. Add the 2 bay leaves and the 1 tablespoon of black peppercorns.
5. 5Bring the liquid in the pot to a boil, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 30 minutes, or until the chicken is cooked through. The chicken should reach an internal temperature of 74°C.
6. 6Uncover the pot and return the browned chicken thighs to the simmering liquid. Continue to simmer, uncovered, for another 15 minutes. This will allow the sauce to thicken slightly and the chicken to absorb more flavor. The sauce should be thick enough to coat the back of a spoon.
7. 7Remove and discard the 2 bay leaves from the pot. Serve the chicken adobo hot over the 4 cups of cooked rice.

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