Garlic Free Filipino Adobo chicken thighs

with cauliflower rice and steamed sweet potatoes

Method:

In a 3 quart enameled dutch oven, heat ½ Tbsp olive oil on medium high heat until the oil shimmers.  

Add the chicken thighs and brown each side about 2-3 minutes. I cover the pot with a splatter screen to keep my kitchen free of oil splatters. 

Once browned, remove the thighs and put in a bowl.  Reduce heat to medium.  To deglaze any chicken bits that may have stuck to your pan, add the sherry.  It will sizzle like crazy, make sure to stir and scrape up any stuck bits, make sure not to cook for too long, the sherry will reduce too much after 20 seconds. 

Quickly, add the onions and cook until soft.  Add the coconut aminos, tamari, bay leaves and black pepper to the onions, stir to combine.  Layer the chicken thighs on top of the onions, make sure to add the drippings from the bowl. 

Cover and barely simmer the thighs on low-medium heat for 2 hours. Check to make sure the liquid is barely simmering, adjust heat up or down if necessary, and that the lid is tight. Chicken is done when you can shred it easily with two forks.

Shred chicken, mix into the onion/sherry/tamari/coco amino sauce.

Serve over cauliflower rice, or regular rice if that’s your jam, with a side of steamed sweet potatoes (see recipe below) and finish with fresh squeezed lime juice and chopped cilantro.

Easy Steamed Sweet Potatoes

Wash sweet potatoes well. Cut into 1” - 1 1/2” rings, place into 3/4” of water in a saucepan with a tight fitting lid.

Steam on medium-high heat, cook covered until a fork is easily pushed into the middle of your largest potato, about 15-18 minutes, depending on size. Remove from water immediately to prevent water log, serve with or without the skin. I cooked 3 medium sweet potatoes and that’s plenty for a few meals.

Make extra so you can eat them for breakfast under fried eggs topped with my Garlic-Free Chimichurri Sauce!