Ingredients
4chicken thighs,(about 1½ lbs) bone-in, skin on
4chicken drumsticks,(about 1½ lbs)
¾cuptamari,or coconut aminos, or low-sodium soy sauce, if this doesn’t need to be gluten-free
¾cupwhite wine vinegar
1tbspfish sauce
1tbspcoconut sugar,or honey, or dark brown sugar
½tbspcoconut oil
2tbspfresh ginger,grated
2bay leaves,dried
1tbspwhole peppercorns
3clovesgarlic
¼tspsalt,optional
½tspfine ground pepper
coconut rice,or plain steamed rice, to serve
Preparation
Pat the chicken thighs and legs dry with paper towels and season very lightly with salt and pepper.
Whisk together the tamari, vinegar, fish sauce, and sugar or honey in a measuring cup or bowl and set aside.
In a heavy-bottom, high-sided skillet, melt the coconut oil over medium heat.
Add the ginger, bay leaf, and peppercorns. Sauté for 5 minutes until fragrant.
Add the garlic and sauté for 1 minute, stirring constantly so that garlic doesn’t burn.
Scoop the solids from the pan with a slotted spoon and set aside on a plate, leaving the flavor-infused oil behind.
Turn the heat up to medium-high, and brown the chicken on all sides to crisp up the skin.
Once the skin is nice and golden, pour the sauce over the chicken.
Add the ginger and other seasoning ingredients sautéed in the last step. Bring the sauce to a rolling boil.
Reduce the heat to low, cover the pot, and cook for 25 minutes.
Pull the chicken from the pan and allow to rest at room temperature.
Reduce the sauce while the chicken rests.
Raise the heat to high and boil the sauce for about 10 minutes or until the volume is reduced by about ½ and the sauce looks nice and thick.
Serve the chicken over rice and cover with the adobo sauce.
