Keto Chicken Adobo with Cauliflower Rice

Ingredients

• about 910 g Chicken thighs
• 1/2 cup Coconut aminos
• 1/4 cup Apple cider vinegar
• 6 cloves Garlic
• 2 leaves Bay leaves
• 1 tsp Black peppercorns
• 4 cups Cauliflower rice
• 2 tbsp Olive oil

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

Instructions

1. 1Mince the 6 cloves of Garlic. In a large bowl, combine the about 910 g Chicken thighs, 1/2 cup Coconut aminos, 1/4 cup Apple cider vinegar, the minced 6 cloves of Garlic, 2 leaves Bay leaves, and 1 tsp Black peppercorns. Stir everything together to ensure the chicken is fully coated. Cover the bowl and place it in the refrigerator to marinate for at least 30 minutes.
2. 2Place a 30.48 cm skillet over medium-high heat, aiming for approximately 204.4°C (200°C). Add the 2 tbsp Olive oil and heat for about 1 minute, until it shimmers.
3. 3Carefully add the marinated about 910 g Chicken thighs and all the marinade from the bowl into the hot skillet. Cook for 5-7 minutes, turning the chicken pieces occasionally, until they are browned on all sides.
4. 4Reduce the heat to low, approximately 95°C. Cover the skillet tightly with a lid and let the chicken simmer for 25-30 minutes, until it is no longer pink inside and reaches an internal temperature of 74°C.
5. 5While the chicken simmers, prepare the 4 cups Cauliflower rice. Place the cauliflower rice in a pot on the stove over medium heat and steam for 5-7 minutes, until it is tender.
6. 6Carefully remove and discard the 2 Bay leaves from the skillet. Serve the cooked chicken adobo immediately, piled over the prepared 4 cups Cauliflower rice.

Substitutions

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