Chicken Adobo with Coconut Aminos

Ingredients

• about 910 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
• 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 910 g of chicken thighs, 1/2 cup of coconut aminos, 1/4 cup of apple cider vinegar, 6 cloves of minced garlic, 2 bay leaves, and 1 tsp of black peppercorns. Stir to coat the chicken evenly. Let this marinate for at least 30 minutes.
2. 2Heat the 2 tbsp of coconut oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, which is about 205°C (200°C).
3. 3Carefully add the marinated chicken thighs to the hot pot, making sure not to overcrowd it. Sear the chicken for about 2-3 minutes per side, until it is nicely browned all over.
4. 4Pour the entire marinade from the bowl into the pot with the chicken. Add the 1/2 cup of water. Bring the liquid to a gentle simmer.
5. 5Once simmering, reduce the heat to low, cover the pot, and let it cook for 30-40 minutes. The chicken should be very tender, and the sauce should have thickened slightly. The internal temperature of the chicken should reach 74°C.
6. 6Serve the chicken adobo hot over the 4 cups of cooked rice.

Substitutions

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