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
• 1 tbsp Black peppercorns
• 2 leaves Bay leaves
• 1/2 cup Water
• 2 tbsp Coconut oil
• 4 cups Cooked rice

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

Instructions

1. 1In a large bowl, combine the about 680 g Chicken thighs with the 1/2 cup Coconut aminos, 1/4 cup Apple cider vinegar, 6 cloves Garlic (minced), 1 tbsp Black peppercorns, and 2 leaves Bay leaves. Stir to coat the chicken evenly. Let this marinate for at least 30 minutes.
2. 2Heat the 2 tbsp Coconut oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 205°C (200°C). Once the oil is shimmering, carefully add the marinated chicken thighs to the pot. Sear the chicken for 3-4 minutes per side, until browned all over.
3. 3Pour the marinade from the bowl into the pot with the chicken. Add the 1/2 cup Water. Bring the liquid to a boil over medium-high heat, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 30-40 minutes, or until the chicken is very tender when pierced with a fork.
4. 4Using tongs, carefully remove the chicken thighs from the pot and place them on a plate. Set the chicken aside. Increase the heat under the pot to medium-high, about 204.4°C (200°C), and let the sauce simmer uncovered for 5-10 minutes, or until it has thickened slightly and coats the back of a spoon.
5. 5Return the cooked chicken thighs to the pot. Stir them gently to coat each piece with the thickened sauce. Serve the chicken adobo hot over the 4 cups Cooked rice.

Substitutions

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