Chicken Adobo Paleo
From the kitchen of our Magnificent Client – Wendy Hernandez
2lbs. Chicken Thighs skinless
1 cup apple cider vinegar
1 cup coconut aminos
6-8garlic cloves, crushed
1 tsp. black peppercorns
6 bay leaves
Coconut oil/olive oil
1/2 medium yellow onion, diced (optional)*
Chicken stock (optional)*
1. Combine vinegar, aminos, garlic, peppercorns and bay leaves in a large bowl.
2. Heat deep pan. Add fat of choice. Once the pan is hot, sear thighs on both sides. About 5 minutes. If you are using onion, add it now.
3. Add the rest of the ingredients. They should cover the chicken thighs. If not, add a little chicken stock.
4. Let ingredients and thighs come to a boil, then reduce heat to a medium-low and simmer. Cook for about 25 minutes or until chicken is tender.
Serve with sautéed snow peas and cauliflower rice.