Chicken Adobo with Coconut Rice

Instructions

1. 1In a large bowl, combine the about 910 g of chicken thighs, 1/2 cup of soy sauce, 1/4 cup of coconut vinegar, 6 cloves of garlic (minced or crushed), 2 leaves of bay leaves, 1 tsp of black peppercorns, and 1 tbsp of brown sugar. Stir everything together to coat the chicken. Let this marinate for at least 30 minutes at room temperature.
2. 2Heat 2 tbsp of coconut oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 205°C (200°C). Carefully add the marinated chicken thighs to the hot pot, searing them for about 3-4 minutes per side until browned.
3. 3Pour the contents of the marinade (including the soy sauce, vinegar, garlic, bay leaves, and peppercorns) into the pot with the chicken. Add the 1 can of coconut milk. Stir to combine, then bring the liquid to a gentle simmer.
4. 4Reduce the heat to low, about 120°C, cover the pot tightly, and let the chicken braise for 30-40 minutes. The chicken is done when it is very tender and can be easily pulled apart with a fork, and the sauce has thickened slightly.
5. 5While the chicken is braising, prepare the coconut rice. Rinse the 2 cups of jasmine rice under cold water until the water runs clear. Place the rinsed rice in a medium saucepan with 4 cups of water and the 1/4 cup of coconut flakes.
6. 6Bring the rice mixture to a rolling boil over high heat. Once boiling, immediately reduce the heat to low, cover the saucepan tightly, and simmer for 15-20 minutes, or until all the water is absorbed and the rice is tender. Let the rice rest, covered, off the heat for 5 minutes.
7. 7Remove the bay leaves from the chicken adobo before serving. Serve the tender chicken adobo spooned over the fragrant coconut rice. Garnish with extra coconut flakes, if desired.

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