Chicken Adobo with Coconut Milk

Ingredients

• about 910 g Chicken thighs
• 1/2 cup Coconut aminos
• 1 can Coconut milk
• 1/4 cup Apple cider vinegar
• 6 cloves Garlic
• 2 Bay leaves
• 1 tsp Black peppercorns
• 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 or Dutch oven on the stove over medium heat (about 175°C / 175°C). Add the 2 tablespoons of coconut oil and let it heat until shimmering.
2. 2Carefully add the about 910 g of chicken thighs to the hot oil. Brown the chicken on all sides for about 3-4 minutes per side. Once browned, remove the chicken from the pot and set it aside on a plate.
3. 3Add the 6 cloves of minced garlic to the pot. Sauté the garlic for about 1 minute, stirring constantly, until it is fragrant. Be careful not to burn the garlic.
4. 4Pour the 1/2 cup of coconut aminos, the 1 can of coconut milk, and the 1/4 cup of apple cider vinegar into the pot. Add the 2 bay leaves and the 1 teaspoon of black peppercorns. Stir everything together.
5. 5Return the browned about 910 g of chicken thighs to the pot. Make sure the chicken is mostly submerged in the liquid. Bring the liquid to a gentle simmer.
6. 6Once simmering, reduce the heat to low (121.1°C / 120°C), cover the pot, and let it cook for 30-40 minutes. The chicken is done when it is cooked through and tender. The internal temperature should reach 74°C.
7. 7Serve the chicken adobo hot over the 4 cups of cooked rice.

Substitutions

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