Chicken Adobo

SERVINGS: 2-4
DIETARY: Gluten-Free
DIFFICULTY: Moderate
PREP/COOK TIME: 15 min/30 min

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Marinade

• 3/4 cup white vinegar
  
• 1/2 cup soy sauce (or tamari) or liquid aminos
  
• 8 cloves garlic, minced
  
• 1/2 tsp black peppercorns
  
• 2 bay leaves
  
• 1 1/2 Tbsp brown sugar

Cooking and Garnish

• 3 lbs bone in skinless chicken thighs, fat trimmed
  
• 2 Tbsp coconut oil or neutral oil
  
• 1/2 yellow onion, diced
  
• 4 green onions, thinly sliced
  

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1. In a large bowl, combine the vinegar, soy sauce, garlic, peppercorns, bay leaves and brown sugar. Add the chicken and toss to coat. Cover the bowl and place it in the refrigerator for at least one hour, and up to three.
   
2. In a large skillet over medium-high heat, warm the canola oil until glistening. Add the chicken (letting as much marinade drip off as possible) to the pan. Brown the chicken thighs on both sides, about 6 minutes total.Remove from pan and set aside.
   
3. Add the diced onions and caramelize on medium heat and cook for 5 minutes, or until translucent.
   
4. Add the remaining marinade to the skillet and bring to a boil. Add the chicken back to the pan. Lower the heat to medium or medium low to maintain a heavy simmer for 10 minutes. Flip the chicken thighs. Simmer, stirring occasionally, until the sauce has reduced by half and is beginning to thicken, about 10 more minutes. When the chicken thigh reads 165°F on an instant-read thermometer, remove from the heat.
   
5. Serve the chicken thighs over cooked rice, sprinkled with green onions.