Chicken Adobo with Cauliflower Rice

Ingredients

• about 680 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

1. 1Cut the chicken thighs into bite-sized pieces.
2. 2In a bowl, combine coconut aminos, apple cider vinegar, minced garlic, peppercorns, and bay leaves. Marinate the chicken for at least 30 minutes.
3. 3Heat olive oil in a large pan or pot over medium heat. Add the marinated chicken and cook until browned on all sides.
4. 4Pour the marinade over the chicken and bring to a simmer. Cover and cook for 30 minutes, or until the chicken is tender.
5. 5While the chicken is cooking, pulse the cauliflower florets in a food processor until they resemble rice.
6. 6Steam or sauté the cauliflower rice until tender, about 5-7 minutes.
7. 7Serve the chicken adobo over the cauliflower rice.

Substitutions

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