Filipino Chicken Adobo

Ingredients

• 1tbsp Avocado Oil
• 1tsp Black Pepper
• 2lbs Chicken Thigh (boneless, skinless)
• 6cloves Garlic
• 80mL Rice Vinegar
• 4leaves Bay Leaf
• 8tbsp Organic Tamari

Instructions

1. 1

   In a large bowl or gallon ziplock bag, combine: - Organic tamari - Rice vinegar - Minced garlic - Black pepper - Bay leaves

2. 2

   Add chicken thighs, coat well

3. 3

   Cover/seal and refrigerate - Minimum: 30 minutes - Ideal: 2-4 hours - Maximum: Overnight

4. 4

   Heat 1 tbsp oil in large put or Dutch oven over medium-high heat

5. 5

   Remove chicken from marinade (SAVE THE MARINADE)

6. 6

   Pat chicken semi-dry with paper towel

7. 7

   Brown chicken 3-4 min per side until golden (doesn't need to be cooked through)

8. 8

   Remove chicken, set aside

9. 9

   In the same pot, add: - Browned chicken - All the reserved marinade - 1 cup water

10. 10

    Bring to a boil over high heat

11. 11

    Reduce to low simmer, cover

12. 12

    Cook 35-40 minutes, stirring occasionally - Chicken should be fall-apart tender - Sauce will reduce and thicken slightly

13. 13

    Remove bay leaves

14. 14

    Taste and adjust: - Too salty? Add a bit more water - Too acidic? Add 1 tsp sugar/monk fruit - Want it richer? Simmer uncovered last 5 min to reduce sauce

15. 15

    Let cool slightly before portioning