Chicken Adobo with Coconut Rice

Ingredients

• 1.5 lbs Chicken thighs
• 1/2 cup Soy sauce
• 1/4 cup Coconut vinegar
• 6 cloves Garlic
• 1 tbsp Black peppercorns
• 2 leaves Bay leaves
• 2 tbsp Coconut oil
• 1 can Coconut milk
• 2 cups Rice
• 1/4 cup Unsweetened shredded coconut

Instructions

1. 1In a medium bowl, combine the 1.5 lbs chicken thighs, 1/2 cup soy sauce, 1/4 cup coconut vinegar, 6 cloves garlic (peeled and smashed), 1 tbsp black peppercorns, and 2 bay leaves. Stir to coat the chicken evenly. Let this marinate for at least 30 minutes at room temperature.
2. 2Heat 2 tbsp coconut oil in a large pot or Dutch oven over medium-high heat, approximately 375°F (190°C). Add the marinated chicken pieces, reserving the marinade. Sear the chicken for 3-4 minutes per side, until nicely browned.
3. 3Pour the reserved marinade (including the garlic, peppercorns, and bay leaves) into the pot with the chicken. Add 1 can of coconut milk. Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 30-40 minutes, or until the chicken is very tender and reaches an internal temperature of 165°F (74°C).
4. 4While the chicken is simmering, prepare the coconut rice. Place 2 cups of rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. In a separate medium pot, combine the rinsed rice, 2 cups of water, and 1/4 cup unsweetened shredded coconut. Bring this mixture to a boil over medium-high heat, approximately 375°F (190°C).
5. 5Once boiling, immediately reduce the heat to low, cover the pot tightly with a lid, and simmer for 15-20 minutes, or until all the liquid has been absorbed and the rice is tender. Let the rice stand, covered and off the heat, for 5 minutes after cooking.
6. 6Remove the bay leaves from the chicken adobo before serving. Serve the tender chicken adobo spooned over the fluffy coconut rice.

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