Keto Chicken Adobo with Cauliflower Rice

Ingredients

• 1.5 lbs Chicken thighs
• 4 cups Cauliflower rice
• 1/2 cup Coconut aminos
• 1/4 cup Apple cider vinegar
• 6 cloves Garlic
• 3 leaves Bay leaves
• 1 tsp Black peppercorns
• 2 tbsp Olive oil

Instructions

1. 1Place a 12-inch skillet over medium-high heat (approximately 400°F/200°C). Add the 2 tablespoons of olive oil to the hot skillet. Once the oil shimmers, add the 1.5 lbs of chicken thighs and sear for 3-4 minutes per side until the chicken is nicely browned on both sides.
2. 2Add the 6 cloves of minced garlic to the skillet with the chicken. Cook for 1 minute, stirring constantly, until the garlic becomes fragrant.
3. 3Pour in the 1/2 cup of coconut aminos and the 1/4 cup of apple cider vinegar. Add the 3 bay leaves and the 1 teaspoon of black peppercorns to the skillet. Bring the liquid to a gentle simmer, then reduce the heat to low, cover the skillet, and cook for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
4. 4While the chicken simmers, prepare the 4 cups of cauliflower rice. Place a medium skillet over medium heat (approximately 350°F/175°C). Add the 4 cups of cauliflower rice to the hot skillet and cook, stirring occasionally, for 5-7 minutes, until it is tender-crisp and heated through.
5. 5Before serving, carefully remove and discard the 3 bay leaves from the skillet. Serve the chicken adobo immediately over the prepared 4 cups of cauliflower rice.

Substitutions

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