Dairy-Free Chicken Adobo with Coconut Aminos

Ingredients

• 1.5 lbs Chicken thighs
• 1/2 cup Coconut aminos
• 1/4 cup Apple cider vinegar
• 6 cloves Garlic
• 1 tbsp Black peppercorns
• 2 leaves Bay leaves
• 2 tbsp Coconut oil
• 1/2 cup Water
• 4 cups Cooked white rice

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven on the stove over medium-high heat. Add the 2 tablespoons of coconut oil and heat until it shimmers, about 1-2 minutes.
2. 2Carefully add the 1.5 lbs of chicken thighs to the hot pot. Sear the chicken on all sides until it is deeply browned, about 3-4 minutes per side. Remove the chicken from the pot and set it aside on a plate.
3. 3Add the 6 cloves of minced garlic, 1 tablespoon of black peppercorns, and 2 bay leaves to the pot. Sauté the garlic, peppercorns, and bay leaves, stirring constantly, until they are fragrant, about 1-2 minutes.
4. 4Pour the 1/2 cup of coconut aminos, 1/4 cup of apple cider vinegar, and 1/2 cup of water into the pot. Stir everything together and bring the liquid to a gentle simmer.
5. 5Return the seared 1.5 lbs of chicken thighs to the pot, nestling them into the simmering liquid. Reduce the heat to low, cover the pot tightly with a lid, and let the chicken simmer gently for 30-40 minutes. The chicken is done when it is cooked through and very tender, reaching an internal temperature of 165°F (74°C).
6. 6Serve the chicken adobo hot over the 4 cups of cooked white rice.

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