Chicken Adobo with Coconut Rice

Ingredients

• 8 pieces Chicken Thighs (bone-in, skin-on)
• 1/2 cup Soy Sauce
• 1/4 cup Apple Cider Vinegar
• 6 cloves Garlic
• 1 tablespoon Black Peppercorns
• 2 pieces Bay Leaves
• 1 cup Water
• 1 can Coconut Milk
• 2 cups Rice

Instructions

1. 1In a medium bowl, combine the 8 pieces Chicken Thighs (bone-in, skin-on), the 1/2 cup Soy Sauce, the 1/4 cup Apple Cider Vinegar, the 6 cloves Garlic (minced), the 1 tablespoon Black Peppercorns, and the 2 pieces Bay Leaves. Stir to coat the chicken evenly. Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for longer in the refrigerator.
2. 2While the chicken marinates, prepare the coconut rice. In a medium saucepan, combine the 2 cups Rice, the 1 can Coconut Milk, and 1 cup Water. Stir to combine. Bring the mixture to a boil over medium-high heat (375°F / 190°C). Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender. Let it rest, covered, off the heat for 5 minutes before fluffing with a fork.
3. 3In a large, heavy-bottomed pot or Dutch oven, place the marinated chicken thighs along with all the marinade from the bowl. Add the 1 cup Water to the pot.
4. 4Bring the contents of the pot to a rolling boil over medium-high heat (375°F / 190°C). Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 30-40 minutes. The chicken is cooked through when it is tender and the internal temperature reaches 165°F (74°C).
5. 5Carefully remove the chicken thighs from the pot and set them aside on a plate. Increase the heat under the pot to medium-high (375°F / 190°C) and let the remaining sauce simmer uncovered for 5-10 minutes, or until it has thickened slightly. Remove and discard the 2 pieces Bay Leaves from the sauce.
6. 6Serve the chicken adobo, spooning the thickened sauce over the top, alongside the prepared coconut rice.

Substitutions

Related Guides