Chicken Adobo with Coconut Vinegar

Ingredients

• about 910 g Chicken Thighs
• 1 cup Coconut Vinegar
• 1/2 cup Soy Sauce
• 6 cloves Garlic
• 1 tbsp Black Peppercorns
• 2 leaves Bay Leaves
• 1/2 cup Water
• 2 tbsp Cooking Oil
• 4 cups Cooked Rice

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

Instructions

1. 1Heat 2 tablespoons of cooking oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, which is about 205°C (200°C).
2. 2Carefully place the about 910 g of chicken thighs into the hot oil and sear them on all sides until they are nicely browned, about 2-3 minutes per side. Remove the browned chicken from the pot and set it aside on a plate.
3. 3Reduce the heat to medium, which is about 175°C, and add the 6 cloves of garlic to the pot. Sauté the garlic, stirring constantly, until it is fragrant, about 30-60 seconds. Be careful not to burn it.
4. 4Pour in the 1 cup of coconut vinegar, 1/2 cup of soy sauce, and 1/2 cup of water. Add the 1 tablespoon of black peppercorns and the 2 bay leaves. Stir everything together and bring the liquid to a rolling boil over medium-high heat.
5. 5Carefully return the seared about 910 g of chicken thighs to the pot. Once the liquid returns to a simmer, reduce the heat to low, which is about 95°C. Cover the pot tightly with a lid.
6. 6Simmer the chicken for 30-40 minutes, or until the chicken is cooked through and very tender. The internal temperature of the chicken should reach 74°C.
7. 7Serve the chicken adobo hot, spooned over the 4 cups of cooked rice.

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