Keto Chicken Adobo with Cauliflower Rice
A keto-friendly take on the classic Filipino adobo, using chicken thighs for maximum flavor and cauliflower rice as a low-carb alternative.
15m prep + 35m cook4 servingsSafety: 98/100
SOY-free
420 cal|35g protein|15g carbs|25g fat|5g fiber
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
- 1Heat olive oil in a large skillet over medium-high heat.
- 2Add chicken thighs and brown on both sides.
- 3Add garlic, coconut aminos, apple cider vinegar, bay leaves, and peppercorns to the skillet.
- 4Bring to a simmer, then reduce heat to low, cover, and cook for 30 minutes, or until chicken is cooked through.
- 5While the chicken is cooking, prepare the cauliflower rice according to package instructions.
- 6Serve chicken adobo over cauliflower rice.
Substitutions
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Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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