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
- about 910 g 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
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
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.
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