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.
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Ingredients
- about 680 g 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
Original measure retained: its cup/spoon or fluid-volume standard is unspecified. Source temperature equivalents could not be reconciled. Check the original instruction before cooking.
Instructions
- 1Place an approximately 30 cm 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 about 680 g of chicken thighs and sear for 3-4 minutes per side until the chicken is nicely browned on both sides.
- 2Add the 6 cloves of minced garlic to the skillet with the chicken. Cook for 1 minute, stirring constantly, until the garlic becomes fragrant.
- 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 74°C.
- 4While the chicken simmers, prepare the 4 cups of cauliflower rice. Place a medium skillet over medium heat (approximately 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.
- 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
Soy Sauce → Coconut Aminos
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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