Chicken Adobo with Coconut Rice

Instructions

1. 1In a large, heavy-bottomed pot, combine the about 680 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, 2 leaves of bay leaves, and 1 tbsp of brown sugar. Stir everything together to coat the chicken.
2. 2Add the 1/2 cup of water to the pot. Bring the mixture to a rolling boil over medium-high heat, about 204.4°C (200°C). Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 30-40 minutes, or until the chicken is very tender and cooked through. The internal temperature of the chicken should reach 74°C.
3. 3While the chicken is simmering, prepare the coconut rice. Place the 2 cups of rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch.
4. 4In a separate medium saucepan, combine the rinsed 2 cups of rice with the 1 can of coconut milk. Stir to combine.
5. 5Place the saucepan with the rice and coconut milk over medium-high heat, about 204.4°C (200°C), and bring it to a boil, stirring occasionally. Once boiling, immediately reduce the heat to low, cover the saucepan tightly, and let it simmer for 15-20 minutes, or until all the liquid has been absorbed and the rice is tender. Let the rice sit, covered, off the heat for 5 minutes after cooking.
6. 6To serve, spoon the fragrant coconut rice onto plates or into bowls. Top the rice with the tender chicken adobo, ensuring to include some of the flavorful sauce from the pot.

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