Keto Chicken Adobo with Cauliflower Rice
A keto-friendly twist on the classic Filipino Adobo, using chicken thighs simmered in soy sauce, vinegar, garlic, and peppercorns, served with cauliflower rice.
Ingredients
- 1.5 lbs 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
Instructions
- 1In a large bowl, combine chicken thighs, coconut aminos, apple cider vinegar, minced garlic, peppercorns, and bay leaves. Marinate for at least 30 minutes.
- 2Heat coconut oil in a large skillet over medium-high heat. Add the marinated chicken and cook until browned on all sides.
- 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.
- 4While the chicken is cooking, heat coconut oil in a separate pan. Add cauliflower rice and saute for 5-7 minutes, or until tender.
- 5Serve the chicken adobo over cauliflower rice. Garnish with fresh herbs if desired.
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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