Instructions

• Place 2 lbs boneless skinless chicken thighs in a zip-top bag or a glass sealable container. Add 4 cloves garlic (or garlic powder), 1/2 cup coconut aminos (or liquid aminos), 1/3 cup rice vinegar, and 2 bay leaves. Seal, mix to coat the chicken, and refrigerate at least 20 minutes (ideally overnight).
• When ready to cook, set a large deep skillet over medium-high heat and add 2 Tbsp avocado oil. Heat until the oil is very hot but not smoking.
• Remove the chicken from the marinade, reserving the marinade in the bag or container. Carefully add the chicken thighs to the hot skillet in a single layer (work in batches if needed). Brown without moving for 3–4 minutes, until the underside is deeply golden-brown. Flip and brown the other side for 3–4 minutes. Transfer browned thighs to a plate and set aside.
• Reduce heat to medium. Add 1/2 medium-sized yellow onion (diced) and 3 cloves garlic (minced) to the skillet. Sauté, stirring occasionally, until the onion softens, about 3–5 minutes. If the onion begins to stick, deglaze the pan with about 1/4 cup of the 1 1/4 cups low-sodium chicken broth (or water) and scrape up any browned bits.
• Return the browned chicken thighs to the skillet. Pour in the reserved marinade. Add the remaining chicken broth (or water) so the total added equals 1 1/4 cups, and stir in 2 tsp coarse black pepper.
• Cover the skillet and increase heat to bring the liquid to a full boil.
• Once boiling, cook covered for 3–5 minutes. Then remove the cover and continue cooking, flipping the chicken occasionally, until the sauce has reduced by about half and the chicken is cooked through (no longer pink inside).
• Taste the sauce and adjust by simmering a bit longer if you want it more reduced and concentrated.
• Transfer the chicken to a serving plate, spoon sauce over the top, and sprinkle with 3 stalks green onion (chopped). Serve with your choice of side (suggested: Cabbage Stir Fry).