Dairy-Free Chicken Adobo with Coconut Aminos

Ingredients

• about 910 g Chicken Thighs
• 1/2 cup Coconut Aminos
• 1/4 cup Apple Cider Vinegar
• 6 cloves Garlic
• 1 tbsp Black Peppercorns
• 2 leaves Bay Leaves
• 1/2 cup Water
• 2 tbsp Coconut Oil
• 4 cups Cooked White Rice

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

Instructions

1. 1In a medium bowl, combine the 1/2 cup coconut aminos, 1/4 cup apple cider vinegar, the 6 cloves of garlic (minced), 1 tablespoon black peppercorns, and the 2 bay leaves. Stir to combine.
2. 2Heat the 2 tablespoons of coconut oil in a large pot or Dutch oven over medium-high heat, about 205°C (200°C).
3. 3Add the about 910 g of chicken thighs to the hot pot and sear them for 3-4 minutes per side, until they are nicely browned all over.
4. 4Carefully pour the adobo sauce mixture from the bowl over the seared chicken thighs in the pot. Add the 1/2 cup of water.
5. 5Bring the liquid in the pot to a boil, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 35-40 minutes, or until the chicken is cooked through and very tender. The chicken should reach an internal temperature of 74°C.
6. 6Serve the chicken adobo hot over the 4 cups of cooked white rice.

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