Chicken Adobo with Cauliflower Rice
A Filipino classic made gluten-free! Chicken Adobo, braised in a savory sauce of soy sauce, vinegar, garlic, and peppercorns, served with cauliflower rice.
Ingredients
- 2 lbs Chicken thighs
- 1/2 cup Coconut aminos
- 1/4 cup Apple cider vinegar
- 6 cloves Garlic
- 1 tbsp Black peppercorns
- 2 leaves Bay leaves
- 1 head Cauliflower
- 2 tbsp Olive oil
Instructions
- 1Cut chicken thighs into bite-sized pieces.
- 2Mince garlic. Grind peppercorns if desired.
- 3In a large pot or Dutch oven, combine chicken, coconut aminos (instead of soy sauce), vinegar, garlic, peppercorns, and bay leaves.
- 4Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until chicken is tender and sauce has thickened.
- 5While chicken is simmering, prepare cauliflower rice by grating cauliflower or using a food processor.
- 6Heat olive oil in a skillet and sauté cauliflower rice for 5-7 minutes, or until tender.
- 7Serve chicken adobo over cauliflower rice.
Substitutions
Soy sauce → Coconut aminos
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
Related Guides
Keep reading this recipe
Open this recipe in the appSign in to continue with this recipe. No meal plan generation needed.
Want a full week of recipes like this?
Get a personalized 7-day meal plan customized for your family's specific allergens. Every recipe is cross-checked by an independent AI.
Build my free 7-day planNo credit card required.