Chicken Adobo with Cauliflower Rice

Ingredients

• 1.5 lbs Chicken thighs
• 1/2 cup Coconut aminos
• 1/4 cup Apple cider vinegar
• 6 cloves Garlic
• 2 leaves Bay leaves
• 1 tsp Black peppercorns
• 4 cups Cauliflower rice
• 2 tbsp Olive oil
• 2 stalks Green onions

Instructions

1. 1Mince the 6 cloves of garlic. In a large bowl, combine the 1.5 lbs chicken thighs, 1/2 cup coconut aminos, 1/4 cup apple cider vinegar, the minced 6 cloves of garlic, 2 bay leaves, and 1 tsp black peppercorns, stirring well to coat the chicken evenly. Cover the bowl and refrigerate to marinate for at least 30 minutes, allowing the flavors to meld.
2. 2Place a 12-inch skillet over medium-high heat (approximately 400°F / 200°C) and add the 2 tbsp olive oil. Once the oil is shimmering, carefully add the 1.5 lbs marinated chicken thighs to the hot skillet, leaving any remaining marinade in the bowl. Cook for 3-4 minutes per side, until the chicken pieces are deeply browned.
3. 3Pour the remaining marinade from the bowl into the 12-inch skillet with the browned chicken. Bring the liquid to a gentle simmer over medium-high heat, then reduce the heat to low. Cover the skillet and cook for 30-35 minutes, or until the chicken is very tender and an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
4. 4While the chicken simmers, prepare the 4 cups of cauliflower rice. Place the 4 cups of cauliflower rice in a medium pot with a lid, add 2 tablespoons of water, and steam over medium heat for 5-7 minutes, until the cauliflower rice is tender but still has a slight bite.
5. 5Once the chicken is cooked, remove the 2 bay leaves from the skillet and discard them.
6. 6Chop the 2 stalks of green onions into thin slices. Serve the chicken adobo immediately over the prepared 4 cups of cauliflower rice, then sprinkle the chopped 2 stalks of green onions evenly over each serving as a garnish.

Related Guides