Garlic Fried Chicken and Rice (Chicken Adobo Inspired)

Ingredients

• 1.5 lb Chicken Thighs
• 6 cloves Garlic
• 2 cups Rice
• 2 tbsp Coconut Aminos
• 1 tbsp Apple Cider Vinegar
• 1 tsp Black Peppercorns
• 2 leaves Bay Leaves
• 2 tbsp Coconut Oil
• 1 tsp Salt

Instructions

1. 1Peel and crush 3 cloves of the garlic. In a medium bowl, combine the 1.5 lb Chicken Thighs, the crushed 3 cloves of garlic, 2 tbsp Coconut Aminos, 1 tbsp Apple Cider Vinegar, 1 tsp Black Peppercorns, 2 Bay Leaves, and 1 tsp Salt. Mix everything together until the chicken is fully coated, then allow the chicken to marinate in the bowl for at least 15 minutes.
2. 2While the chicken marinates, combine the 2 cups of Rice with 4 cups of water in a medium saucepan. Bring the water to a boil over high heat, then reduce the heat to low, cover the saucepan with a lid, and simmer for 18-20 minutes, or until all the water has been absorbed and the rice is tender. Remove the saucepan from the heat and let the cooked rice rest, covered, for 5 minutes, then set it aside.
3. 3Finely mince the remaining 3 cloves of garlic. Place a large skillet over medium heat (350°F / 175°C) and add the 2 tbsp Coconut Oil to the skillet. Allow the oil to heat for 1-2 minutes, until it shimmers slightly.
4. 4Carefully place the marinated 1.5 lb Chicken Thighs into the hot skillet in a single layer. Fry the chicken for 6-8 minutes on the first side, until it is golden brown, then flip and fry for another 6-8 minutes on the second side, until it is golden brown and an instant-read thermometer inserted into the thickest part of a thigh registers 165°F (74°C).
5. 5Using tongs, remove the cooked chicken thighs from the skillet and transfer them to a clean plate. Set the plate aside, leaving the oil and any drippings in the skillet.
6. 6Add the minced 3 cloves of garlic to the same skillet with the chicken drippings. Continue to cook over medium heat (350°F / 175°C) for about 1 minute, stirring constantly, until the garlic is fragrant and turns lightly golden brown.
7. 7Add the cooked 2 cups of Rice to the skillet with the sautéed garlic. Stir-fry the rice over medium heat (350°F / 175°C) for 3-5 minutes, breaking up any clumps with your spoon, until the rice is heated through and some grains are slightly crispy.
8. 8Divide the garlic fried rice among four plates and serve immediately with the fried chicken thighs.

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