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
• 1 tbsp Black peppercorns
• 2 leaves Bay leaves
• 4 cups Cauliflower rice
• 2 tbsp Coconut oil

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, 1 tbsp black peppercorns, and 2 bay leaves. Stir to coat the chicken evenly, then let it marinate at room temperature for at least 30 minutes.
2. 2Place a large heavy-bottomed pot or Dutch oven on the stove over medium heat (approximately 300-350°F / 150-175°C). Add the 2 tbsp coconut oil and allow it to heat until it shimmers, which should take about 1 minute.
3. 3Carefully add the marinated 1.5 lbs chicken thighs to the hot oil. Sear the chicken for 3-4 minutes on each side, until all sides are nicely browned; if necessary, sear the chicken in batches to avoid overcrowding the pot.
4. 4Pour the remaining marinade from the bowl into the pot with the chicken. Bring the liquid to a gentle simmer, then immediately reduce the heat to low (approximately 200-250°F / 95-120°C). Cover the pot and let it cook for 30-40 minutes, or until the chicken is very tender and reaches an internal temperature of 165°F (74°C).
5. 5While the chicken is simmering, prepare the 4 cups of cauliflower rice: Place it in a separate pot and steam over medium heat (approximately 300-350°F / 150-175°C) for 5-7 minutes, until it is tender but not mushy.
6. 6Once the chicken is cooked and tender, remove and discard the 2 bay leaves from the pot. Serve the chicken adobo spooned directly over the prepared 4 cups of cauliflower rice.

Substitutions

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