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
• 1/2 tsp Salt

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 large pot or Dutch oven, combine the chicken, coconut aminos, apple cider vinegar, minced garlic, black peppercorns, and bay leaves.
3. 3Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the chicken is cooked through and tender.
4. 4While the chicken is simmering, prepare the cauliflower rice. Cut the cauliflower into florets and pulse in a food processor until it resembles rice.
5. 5Heat olive oil in a skillet over medium heat. Add the cauliflower rice and salt, and cook for 5-7 minutes, or until tender.
6. 6Serve the chicken adobo over the cauliflower rice.

Substitutions

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