Chicken Adobo with Coconut Aminos

Ingredients

• 2 lbs Chicken thighs
• 1/2 cup Coconut aminos(replaces Soy sauce)
• 1/4 cup Apple cider vinegar
• 6 cloves Garlic
• 1 tbsp Black peppercorns
• 2 leaves Bay leaves
• 2 tbsp Coconut oil
• 1/2 cup Water
• 4 cups Cooked white rice

Instructions

1. 1In a large bowl, combine the 2 lbs Chicken thighs, 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 at room temperature.
2. 2Place a large heavy-bottomed pot or Dutch oven on the stove over medium heat (350°F / 175°C). Add the 2 tbsp Coconut oil and let it heat until it shimmers.
3. 3Carefully add the marinated chicken thighs from the bowl to the hot pot. Reserve the liquid marinade. Sear the chicken for 3-4 minutes per side, until it is browned.
4. 4Pour the reserved marinade from the bowl and the 1/2 cup Water into the pot with the chicken. Increase the heat to medium-high and bring the liquid to a boil.
5. 5Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30-40 minutes. The chicken is cooked through when it reaches an internal temperature of 165°F (74°C) and is tender.
6. 6Remove the bay leaves from the pot. Serve the chicken adobo hot over the 4 cups Cooked white rice.

Substitutions

Related Guides