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 tbsp 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 2 tablespoons of coconut oil in a large, heavy-bottomed pot over medium-high heat, which is about 190°C.
2. 2Add the about 910 g of chicken thighs to the hot pot and cook for 3-4 minutes per side, until they are browned all over. Do not overcrowd the pot; brown in batches if necessary.
3. 3Add the 6 cloves of minced garlic to the pot and cook for 1 minute until fragrant, stirring constantly.
4. 4Pour in the 1/2 cup of coconut aminos, 1/4 cup of apple cider vinegar, 2 bay leaves, and 1 tablespoon of black peppercorns. Stir to combine.
5. 5Add the 1/2 cup of water to the pot and bring the liquid to a gentle simmer.
6. 6Reduce the heat to low, cover the pot tightly, and let it simmer for 30-40 minutes. The chicken is cooked through when it reaches an internal temperature of 74°C and is tender when pierced with a fork.
7. 7Remove the bay leaves before serving. Serve the chicken adobo hot over the 4 cups of cooked white rice.

Substitutions

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