Gluten-Free Chicken Adobo with Coconut Rice

Instructions

1. 1In a large bowl, combine the about 680 g chicken thighs, 1/2 cup coconut aminos, 1/4 cup apple cider vinegar, 6 cloves of garlic (minced), 2 bay leaves, and 1 tsp black peppercorns. Stir to coat the chicken evenly. Let this marinate for at least 30 minutes at room temperature.
2. 2Heat the 2 tbsp coconut oil in a large, heavy-bottomed pot over medium-high heat, about 400°F (200°C). Add the marinated chicken thighs, ensuring they are in a single layer if possible. Sear the chicken for 3-4 minutes per side, until browned.
3. 3Pour the marinade from the bowl directly over the chicken in the pot. Bring the liquid to a simmer, then immediately reduce the heat to low, about 95°C. Cover the pot and let it cook for 30-40 minutes, or until the chicken is tender and reaches an internal temperature of 74°C.
4. 4While the chicken is simmering, rinse the 2 cups of white rice under cold running water until the water runs clear. In a separate medium saucepan, combine the rinsed rice, 1 can of coconut milk, and 1 cup of water. Bring this mixture to a rolling boil over medium-high heat.
5. 5Once boiling, immediately reduce the heat to the lowest setting, about 75°C. Cover the saucepan tightly and let the rice simmer for 15-20 minutes, or until all the liquid has been absorbed and the rice is tender. Let the rice rest, covered, off the heat for 5 minutes before fluffing with a fork.
6. 6Serve the chicken adobo, spooning some of the sauce over the top, alongside the fluffy coconut rice.

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