Keto Chicken Adobo

Ingredients

• about 910 g Chicken Thighs
• 1/2 cup Coconut Aminos
• 1/4 cup Apple Cider Vinegar
• 6 cloves Garlic
• 2 leaves Bay Leaves
• 1 tsp Black Peppercorns
• 2 tbsp Olive Oil
• 4 cups Cauliflower Rice
• 1/2 cup Water

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

Instructions

1. 1Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 205°C (200°C).
2. 2Add the about 910 g of chicken thighs to the hot pot and sear them on all sides until they are nicely browned. This should take about 3-4 minutes per side. Once browned, carefully remove the chicken from the pot and set it aside on a plate.
3. 3Add the 6 cloves of minced garlic to the same pot. Sauté the garlic for about 1 minute, stirring constantly, until it smells fragrant. Be careful not to let it burn.
4. 4Pour in the 1/2 cup of coconut aminos, 1/4 cup of apple cider vinegar, and 1/2 cup of water. Add the 2 bay leaves and 1 teaspoon of black peppercorns to the liquid.
5. 5Bring this liquid mixture to a gentle simmer, which is a low boil with small bubbles. Once simmering, carefully return the seared about 910 g of chicken thighs back into the pot, nestling them into the liquid.
6. 6Reduce the heat to low, cover the pot with a lid, and let the chicken simmer gently for 30-40 minutes. The chicken is done when it is cooked through and very tender. The internal temperature should reach 74°C.
7. 7While the chicken is simmering, prepare the cauliflower rice according to your preference. Once the chicken is cooked, remove and discard the 2 bay leaves.
8. 8Serve the tender chicken thighs and the flavorful sauce over the 4 cups of prepared cauliflower rice.

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