Paleo Chicken Adobo

• Meat

  • 2 lb Chicken
  • 1 1/2 cup Water or chicken bone broth

• Produce

  • 1 Garlic, whole
  • 2 Shallots/scallions
  • 1 Sm. onion

• Condiments

  • 1 tbsp Honey, raw

• Baking & Spices

  • 3 tbsp Evoo or fat of choice
  • 1 tbsp Peppercorns, whole
  • 1 Sea salt

• Nuts & Seeds

  • 1/3 cup Coconut aminos

• Other

  • ½ c. of ACV (apple cider vinegar
  • 3 Dried bay leaves or 4 fresh

Found on thehealthnutmama.com

Ingredients

• 2-3 lbs. chicken, cut into serving pieces or 1 whole chicken cut up
• ½ c. of ACV (apple cider vinegar)
• ⅓-1/2 c. Coconut Aminos
• 1 whole garlic, crushed & unpeeled
• 1 sm. onion, diced
• 3 dried bay leaves or 4 fresh
• 1 Tbs. of whole peppercorns (leave out for AIP)
• 1½ c. water or chicken bone broth
• 1-2 Tbs. raw honey
• 3 Tbs. EVOO or fat of choice
• 2 shallots/scallions, sliced for garnish (optional)
• sea salt to taste

Directions

• Combine chicken, garlic cloves, Coconut Aminos, ACV, & bay leaves in a large zip lock bag or bowl. Marinate for 1-3 hours.
• Heat 1 T. EVOO or fat of choice in a black iron skillet or dutch oven over med. high to high heat. (do not bring to smoking point)
• Remove chicken from marinade (reserve marinade for later)
• Place chicken in pan & sear on both sides until browned. (about a min. on each side) Remove chicken
• Heat remaining EVOO, add diced onions, & saute until onion is golden & translucent
• Add the remaining marinade, water or bone broth, honey & black peppercorns
• Bring to boil then turn heat down to simmer
• Simmer for 5-10 min, then add the chicken back in, top side down (smooth side of thighs)
• Simmer uncovered for 20-25 min. or until the sauce is reduced to a thick jam-like syrup. (sauce will thicken slightly as it rests)