Paleo Chicken Adobo

Ingredients

• 4 chicken thighs, bone-in and skin on
• 4 chicken drumsticks
• 3/4 cup tamari or coconut aminos
• 3/4 cup white wine vinegar
• 1 tablespoon fish sauce
• 1 tablespoon coconut sugar, honey, or dark brown sugar
• 1/2 tablespoon coconut oil
• 2 tablespoons fresh grated ginger
• 2 bay leaves
• 1 tablespoon whole peppercorns
• 3 cloves garlic
• 1/4 teaspoons salt, optional
• 1/2 teaspoon fine ground pepper
• Coconut rice or plain steamed rice, to serve

Directions

1. Blot the chicken thighs and legs well with paper towels, then add just a light sprinkle of salt and pepper.
2. In a measuring cup or bowl, whisk the tamari, vinegar, fish sauce, and sugar or honey until combined. Put the sauce aside for now.
3. Set a heavy, high-sided skillet over medium heat and melt the coconut oil. Add the ginger, bay leaf, and peppercorns, and cook for 5 minutes, until the pan smells wonderfully aromatic. Stir in the garlic and cook for 1 minute, stirring the whole time so it does not scorch. Use a slotted spoon to lift the solids onto a plate, keeping the seasoned oil in the skillet.
4. Increase the heat to medium high. Add the chicken and sear it on every side, letting the skin get crisp and golden. When the chicken is browned, pour the sauce into the pan. Return the sautéed ginger and seasonings to the skillet, then bring the sauce to a full boil.
5. Lower the heat to low, cover the pot, and let the chicken cook for 25 minutes.
6. Transfer the chicken out of the pan and let it rest at room temperature.
7. While the chicken rests, turn the heat to high and boil the sauce for about 10 minutes, until it has reduced by about half and thickened.
8. Serve the chicken over rice, spooning the adobo sauce over the top.