Keto Chicken Adobo with Cauliflower Rice

Ingredients

• about 680 g Chicken thighs
• 1/2 cup Coconut aminos
• 1/4 cup Apple cider vinegar
• 6 cloves Garlic
• 1 tbsp Black peppercorns
• 2 leaves Bay leaves
• 4 cups Cauliflower rice
• 2 tbsp Coconut oil

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

Instructions

1. 1In a large bowl, combine chicken thighs, coconut aminos, apple cider vinegar, minced garlic, peppercorns, and bay leaves. Marinate for at least 30 minutes.
2. 2Heat coconut oil in a large skillet over medium-high heat. Add the marinated chicken and cook until browned on all sides.
3. 3Pour the marinade into the skillet and bring to a simmer. Reduce heat to low, cover, and cook for 25-30 minutes, or until chicken is cooked through.
4. 4While the chicken is cooking, heat coconut oil in a separate pan. Add cauliflower rice and saute for 5-7 minutes, or until tender.
5. 5Serve the chicken adobo over cauliflower rice. Garnish with fresh herbs if desired.

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