Chicken Adobo with Coconut Vinegar

Ingredients

• about 910 g Chicken thighs
• 1/2 cup Coconut vinegar
• 1/4 cup Soy sauce
• 6 cloves Garlic
• 1 tbsp Black peppercorns
• 2 leaves Bay leaves
• 1 tbsp Coconut oil
• 1/2 cup Water
• 4 cups Cooked rice

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

Instructions

1. 1In a large bowl, combine the about 910 g Chicken thighs, 1/2 cup Coconut vinegar, 1/4 cup Soy sauce, 6 cloves Garlic (minced), 1 tbsp Black peppercorns, and 2 leaves Bay leaves. Stir everything together to coat the chicken. Let this marinate for at least 30 minutes.
2. 2Place a large heavy-bottomed pot or Dutch oven on the stove. Add the 1 tbsp Coconut oil and heat it over medium heat (176.7°C / 175°C) until it shimmers.
3. 3Carefully add the marinated chicken thighs from the bowl to the hot pot. Sear the chicken for 3-4 minutes per side, until browned all over. Do not overcrowd the pot; if necessary, brown the chicken in batches.
4. 4Pour the remaining marinade from the bowl into the pot with the chicken. Add the 1/2 cup Water. Stir to combine.
5. 5Bring the liquid in the pot to a gentle simmer over medium-high heat (204.4°C / 200°C). Once simmering, reduce the heat to low (121.1°C / 120°C), cover the pot tightly, and cook for 30-40 minutes. The chicken is done when it is tender and easily pulls apart with a fork, and the internal temperature reaches 74°C.
6. 6Serve the Chicken Adobo hot over the 4 cups Cooked rice.

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