Chicken Adobo

Ingredients

2 pounds bone-in chicken, legs and thighs 

coconut oil, for browning

1 small onion, diced

1/2 cup soy sauce (see Note)

1/4 cup white or rice vinegar

1 T Red Boat fish sauce (or your choice)

6 cloves of garlic, smashed

1 T freshly ground black pepper

1 tsp crushed red pepper flakes

3 dried bay leaves
1/2 cup full-fat coconut milk (in the can)
1 tsp arrowroot powder or cornstarch (optional)
1 T water (optional)
3 green onions, chopped for garnish

Directions

1. If using an Instant Pot, turn on the saute function to medium and heat the oil. Or, heat a skillet over medium heat for the oil. Brown the chicken on each side and remove to a plate.
   
    
2. In the same pan, add the onions and saute until softened. 
3. Add the chicken back to the Instant Pot with the onions (or place in the slow cooker).
4. Mix together the coconut aminos (or soy sauce), vinegar, fish sauce, garlic, ground pepper and crushed red pepper. DO NOT ADD SALT. This is important because soy sauce is naturally salty. Pour mixture over the chicken. Add the bay leaves.
5. Set the Instant Pot to Poultry. When it is done, allow it to naturally release the pressure, about 15 minutes. 
6. For the slow cooker, you can cook it on low for 8 hours. 
7. Remove the chicken to a platter and keep warm. Stir in the coconut milk and simmer for 5 minutes
8. If using, mix the arrowroot powder or cornstarch in the water and add to the sauce. Stir to thicken, adding more slurry as necessary.  Add salt and pepper to taste. Return the chicken to the pot and cover with the sauce. 
9.  Garnish with green onions. Enjoy over mashed cauliflower, or potatoes or rice. 

NOTES: 

• I prefer to brown my chicken in a skillet, rather than the Instant Pot. I get better conduction and no sticking. 
• Remember, if you are doing Whole30 or Paleo, soy is off-plan, as well as gluten. Choose coconut aminos (NOT Bragg's Aminos) and gluten-free fish sauce.
• No rice if doing Whole30, but okay if Paleo. And mashed potatoes are welcome either way!