Keto Chicken Adobo with Cauliflower Rice

Ingredients

• 2 lbs 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

Instructions

1. 1Mince the 6 cloves of Garlic. In a large bowl, combine the 2 lbs 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 12-inch skillet over medium-high heat, aiming for approximately 400°F (200°C). Add the 2 tbsp Olive oil and heat for about 1 minute, until it shimmers.
3. 3Carefully add the marinated 2 lbs 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 200°F (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 165°F (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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