Creamy chicken adobo
1 cup rice vinegar
1 can light coconut milk
1/4 cup soy sauce, Tamari, or coconut aminos
10 garlic cloves, crushed
2 bay leaves
Pepper to taste
1.5 lbs chicken thighs
1.5 cups rice
1 Tbs oil for sautéing
Combine everything besides rice and oil in a container to marinate in the refrigerator overnight or at least a few hours.
When ready to cook, combine 1.5 cups rice with 3 cups water and boil covered until done. Let rice cook while making chicken.
heat oil in pan over medium high heat.
Remove chicken breasts from marinade (save it!). Place marinade in a small pot and bring to a boil. Turn it lower and let it simmer for 12 minutes while cooking the chicken.
cook chicken in oil for 10 minutes, flipping after 4-5 minutes.
plate rice, then chicken, and cover all in sauce.
serve with side of garlic roasted broccoli, asparagus, or Brussels.