Chicken Adobo with Coconut Rice

Ingredients

• about 910 g Chicken thighs
• 1/2 cup Soy sauce
• 1/4 cup White vinegar
• 6 cloves Garlic
• 1 tbsp Black peppercorns
• 2 leaves Bay leaves
• 1 can Coconut milk
• 2 cups Rice
• 2 cups Water

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large heavy-bottomed pot with a lid, combine the about 910 g of chicken thighs, 1/2 cup of soy sauce, 1/4 cup of white vinegar, 6 cloves of garlic (peeled and lightly smashed), 1 tbsp of black peppercorns, and 2 bay leaves.
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 tightly with the lid, and let it simmer for 30 to 40 minutes. The chicken is cooked through when it reaches an internal temperature of 74°C and is tender when pierced with a fork.
3. 3While the chicken is simmering, thoroughly rinse the 2 cups of rice under cold running water until the water runs clear. In a separate medium saucepan with a lid, combine the rinsed rice, 2 cups of water, and 1 can of coconut milk.
4. 4Place the saucepan with the rice mixture over medium-high heat and bring it to a rolling boil. Once boiling, immediately reduce the heat to low, cover the saucepan tightly with the lid, and let it simmer for 18 to 20 minutes. The rice is cooked when all the liquid has been absorbed and the rice is tender.
5. 5Once the chicken is cooked and the rice is done, carefully remove the bay leaves from the chicken adobo. Serve the tender chicken adobo spooned over the fluffy coconut rice.

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