Chicken Adobo with Coconut Aminos

Ingredients

• 1.5 lbs 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

Instructions

1. 1Place a large heavy-bottomed pot over medium-high heat, about 400°F (200°C). Add the 2 tablespoons of coconut oil to the pot.
2. 2Once the coconut oil is shimmering, carefully add the 1.5 lbs of chicken thighs to the pot. Brown the chicken thighs on all sides for about 3-4 minutes per side, until they have a nice golden-brown color.
3. 3Add the 6 cloves of minced garlic to the pot and stir for about 30 seconds until fragrant. Pour in the 1/2 cup of coconut aminos, 1/4 cup of apple cider vinegar, 1 tablespoon of black peppercorns, and 2 bay leaves. Add the 1/2 cup of water.
4. 4Increase the heat to high and bring the liquid in the pot to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot tightly with a lid, and let it simmer gently for 30-40 minutes. The chicken is cooked through when it reaches an internal temperature of 165°F (74°C) and is tender.
5. 5Carefully remove the 2 bay leaves from the pot. Taste the sauce and adjust seasoning if desired, though no additional ingredients are listed.
6. 6Serve the chicken adobo hot over the 4 cups of cooked rice.

Substitutions

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