Gluten-Free Chicken Adobo with Cauliflower Rice

Ingredients

• about 680 g Chicken Thighs
• 1/2 cup Tamari (Gluten-Free)
• 1/4 cup White Vinegar
• 6 cloves Garlic
• 1 tbsp Black Peppercorns
• 2 leaves Bay Leaves
• 2 tbsp Coconut Oil
• 4 cups Cauliflower Rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the about 680 g chicken thighs, 1/2 cup tamari, 1/4 cup white vinegar, 6 cloves garlic (minced), 1 tbsp black peppercorns, and 2 leaves bay leaves. Stir well to coat the chicken. Cover the bowl and let it marinate at room temperature for at least 30 minutes.
2. 2Place a large heavy-bottomed pot over medium heat. Add the 2 tbsp coconut oil and heat until it shimmers, about 1-2 minutes. Carefully add the marinated about 680 g chicken thighs to the pot, ensuring they are in a single layer. Cook for 4-5 minutes per side, until browned.
3. 3Pour the remaining marinade from the bowl into the pot with the chicken. Bring the liquid to a gentle simmer. Reduce the heat to low, cover the pot, and cook for 30-40 minutes, or until the chicken is tender and cooked through. The internal temperature of the chicken should reach 74°C.
4. 4While the chicken is simmering, prepare the 4 cups cauliflower rice. If using pre-riced cauliflower, heat a separate large skillet over medium-high heat (204.4°C/200°C). Add the 4 cups cauliflower rice and cook, stirring occasionally, for 5-7 minutes, until tender and lightly browned.
5. 5Remove the bay leaves from the pot. Serve the chicken adobo spooned over the prepared 4 cups cauliflower rice.

Substitutions

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