Gluten-Free Chicken Adobo with Garlic Fried Rice

Instructions

1. 1In a large heavy-bottomed pot, combine the about 680 g Chicken Thighs, 1/2 cup Coconut Aminos, 1/4 cup Apple Cider Vinegar, 6 cloves Garlic (roughly chopped), 1 tbsp Black Peppercorns, and 2 leaves Bay Leaves.
2. 2Bring the mixture in the pot to a boil over high heat, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 30-40 minutes, or until the chicken is cooked through and tender. The chicken should reach an internal temperature of 74°C.
3. 3While the chicken is simmering, prepare the garlic fried cauliflower rice. Heat 2 tbsp Oil in a large 30.48 cm skillet over medium heat (176.7°C / 175°C).
4. 4Add the 4 cloves Garlic (minced) to the hot skillet and sauté for about 1 minute, until fragrant. Be careful not to burn the garlic.
5. 5Add the 4 cups Cauliflower Rice to the skillet with the garlic. Cook, stirring occasionally, for 5-7 minutes, or until the cauliflower rice is heated through and slightly tender.
6. 6Stir the chopped 1/4 cup Green Onions into the cauliflower rice. Remove the skillet from the heat.
7. 7To serve, place a portion of the garlic fried cauliflower rice onto each plate. Spoon the chicken adobo and its sauce over the rice. Fry the 4 Eggs in a separate pan until the whites are set and the yolks are to your liking, then place one fried egg on top of each serving of adobo if desired.

Substitutions

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