Chicken Adobo with Cauliflower Rice

Instructions

1. 1Mince the 6 cloves of garlic. In a large bowl, combine the about 680 g 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 30.48 cm skillet over medium-high heat (approximately 204.4°C / 200°C) and add the 2 tbsp olive oil. Once the oil is shimmering, carefully add the about 680 g 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 30.48 cm 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 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.