Chicken Adobo with Coconut Milk

Ingredients

• 1.5 lbs Chicken thighs
• 1 can Coconut milk
• 1/2 cup Soy sauce
• 1/4 cup Apple cider vinegar
• 6 cloves Garlic
• 1 tablespoon Black peppercorns
• 2 pieces Bay leaves
• 1 tablespoon Brown sugar
• 4 cups Cooked rice

Instructions

1. 1In a large heavy-bottomed pot, combine the 1.5 lbs chicken thighs, 1 can coconut milk, 1/2 cup soy sauce, 1/4 cup apple cider vinegar, 6 cloves garlic (peeled and smashed), 1 tablespoon black peppercorns, 2 pieces bay leaves, and 1 tablespoon brown sugar.
2. 2Place the pot over medium-high heat and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 30 to 40 minutes. The chicken is cooked through when it is tender and easily pulls apart, and its internal temperature reaches 165°F (74°C).
3. 3Carefully remove the cooked chicken thighs from the pot using tongs and place them on a clean cutting board. Using two forks, shred the chicken into bite-sized pieces.
4. 4Return the shredded chicken to the pot with the sauce. Increase the heat to medium and simmer, uncovered, for another 10 minutes, stirring occasionally. This will allow the sauce to thicken slightly and coat the chicken.
5. 5Serve the chicken adobo hot over the 4 cups of cooked rice.

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