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. 1Place a large heavy-bottomed pot over medium-high heat, about 204.4°C (200°C). Add the 2 tablespoons of coconut oil to the pot.
2. 2Once the coconut oil is shimmering, carefully add the about 680 g 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 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

Related Guides