Gluten-Free Chicken Adobo with Coconut Rice

Ingredients

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

Instructions

1. 1In a bowl, combine chicken, coconut aminos, apple cider vinegar, minced garlic, bay leaves, and peppercorns. Marinate for at least 30 minutes.
2. 2Heat coconut oil in a large pot over medium heat. Add the marinated chicken and brown on all sides.
3. 3Pour the marinade over the chicken. Bring to a simmer, then reduce heat, cover, and cook for 30-40 minutes, or until chicken is tender.
4. 4While the chicken is cooking, rinse the rice until water runs clear. In a separate pot, combine rice, coconut milk, and water. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until rice is cooked through.
5. 5Serve the chicken adobo over the coconut rice. Garnish with green onions, if desired.

Substitutions

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