Gluten-Free Chicken Adobo with Coconut Rice

Ingredients

• 2 lbs Chicken thighs
• 1/2 cup Tamari (gluten-free)
• 1/4 cup Coconut vinegar
• 6 cloves Garlic
• 2 leaves Bay leaves
• 1 tsp Black peppercorns
• 1 can Coconut milk
• 2 cups White rice
• 2 cups Water
• 1/2 tsp Salt

Instructions

1. 1In a large heavy-bottomed pot, combine the 2 lbs of chicken thighs, 1/2 cup of tamari, 1/4 cup of coconut vinegar, 6 cloves of garlic (peeled and smashed), 2 bay leaves, and 1 tsp of black peppercorns.
2. 2Place the pot over high heat and bring the mixture to a boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 30-40 minutes, or until the chicken is tender and cooked through. The chicken is done when it is no longer pink inside and reaches an internal temperature of 165°F (74°C).
3. 3While the chicken is simmering, measure the 2 cups of white rice into a fine-mesh sieve and rinse it under cold running water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy.
4. 4In a separate medium saucepan, combine the rinsed 2 cups of white rice, 1 can of coconut milk, 2 cups of water, and 1/2 tsp of salt. Stir to combine.
5. 5Place the saucepan over high heat and bring the coconut rice mixture to a boil. Once boiling, reduce the heat to the lowest setting, cover the saucepan tightly with a lid, and let it simmer for 18 minutes. Do not lift the lid during this time. After 18 minutes, remove the saucepan from the heat and let it stand, covered, for 10 minutes to allow the steam to finish cooking the rice.
6. 6Fluff the cooked coconut rice gently with a fork. Serve the chicken adobo, spooning some of the sauce from the pot over the rice.

Substitutions

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