Chicken Adobo with Coconut Rice

Instructions

1. 1In a large, heavy-bottomed pot or Dutch oven, combine the about 680 g chicken thighs, 1/2 cup soy sauce, 1/4 cup white vinegar, 6 cloves of garlic (peeled and smashed), 1 tbsp black peppercorns, 2 leaves bay leaves, and 1 tbsp brown sugar. Stir everything together to coat the chicken.
2. 2Place the pot over medium-high heat and bring the liquid to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer for 30 to 40 minutes. The chicken is cooked through and tender when it easily pulls apart with a fork. The internal temperature of the chicken should reach 74°C.
3. 3While the chicken is simmering, place the 2 cups of rice in a fine-mesh sieve. Rinse the rice under cool running water until the water runs clear, which usually takes about 1 minute. This removes excess starch.
4. 4In a separate medium-sized pot, combine the rinsed 2 cups of rice, 1 can of coconut milk, and 2 cups of water. Stir to combine.
5. 5Place the pot with the rice mixture over medium-high heat and bring it to a rolling boil. As soon as it boils, reduce the heat to low, cover the pot tightly, and let it simmer for 15 to 20 minutes. The rice is cooked when all the liquid has been absorbed and the rice is tender. Let the rice stand, covered, for 5 minutes off the heat.
6. 6Remove the bay leaves from the chicken adobo. Serve the chicken adobo spooned over the fluffy coconut rice.

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