Gluten-Free Chicken Adobo with Cauliflower Rice

Instructions

1. 1Cut the about 910 g of chicken thighs into 2.54 cm pieces.
2. 2In a large, heavy-bottomed pot or Dutch oven, combine the cut chicken thighs, 1/2 cup gluten-free tamari, 1/4 cup apple cider vinegar, 6 cloves of garlic (peeled and smashed), 1 tbsp black peppercorns, 2 bay leaves, and 1 tbsp coconut aminos.
3. 3Place the pot over medium-high heat and bring the liquid to a boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer for 30 to 40 minutes, or until the chicken is cooked through and tender. The chicken is done when it is no longer pink inside and reaches an internal temperature of 74°C.
4. 4While the chicken is simmering, prepare the cauliflower rice. Take the 1 head of cauliflower and either grate it using a box grater or pulse it in a food processor until it resembles grains of rice.
5. 5Once the chicken has finished simmering, carefully remove the chicken pieces from the pot and set them aside on a plate. Increase the heat under the pot to medium-high and let the sauce boil uncovered for 5 to 10 minutes, or until it has thickened slightly.
6. 6Return the chicken pieces to the pot with the thickened sauce and stir to coat. Remove and discard the 2 bay leaves.
7. 7While the chicken and sauce are finishing, steam or sauté the prepared cauliflower rice in a separate pan until it is tender-crisp. This should take about 5 to 7 minutes.
8. 8Serve the chicken adobo mixture spooned over the prepared cauliflower rice.

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