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
• 4 cups Cauliflower rice
• 2 tbsp Olive oil

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

Instructions

1. 1Mince the 6 cloves of garlic. In a large bowl, combine the about 910 g of chicken thighs, the 1/2 cup of coconut aminos, the 1/4 cup of apple cider vinegar, the minced 6 cloves of garlic, the 2 bay leaves, and the 1 tsp of black peppercorns. Stir everything together thoroughly to coat the chicken pieces.
2. 2Cover the bowl tightly and let the chicken marinate for a minimum of 30 minutes at room temperature, or for up to overnight if stored in the refrigerator.
3. 3Heat the 2 tbsp of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, reaching approximately 205°C (200°C). Carefully add the marinated chicken pieces to the hot pot, ensuring not to overcrowd it; sear in batches if needed for 3-4 minutes per side until each piece is browned all over, then remove and set aside while reserving all the marinade.
4. 4Return all seared chicken pieces to the pot, then pour the reserved marinade, including the 2 bay leaves and the 1 tsp of black peppercorns, over the chicken. Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot, and let the chicken simmer for 30-40 minutes. The chicken is done when it is very tender and reaches an internal temperature of 74°C.
5. 5While the chicken simmers, heat a medium skillet over medium heat, approximately 175°C. Add the 4 cups of cauliflower rice to the skillet and cook, stirring occasionally, for 5-7 minutes until it is heated through and slightly tender.
6. 6Serve the tender chicken adobo pieces and the savory sauce immediately over the prepared 4 cups of cauliflower rice.

Substitutions

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