Paleo 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
• 2 tbsp Coconut oil
• 4 cups Cauliflower rice

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

Instructions

1. 1In a large bowl, combine the about 910 g Chicken thighs, 1/2 cup Coconut aminos, 1/4 cup Apple cider vinegar, 6 cloves Garlic (minced), 2 leaves Bay leaves, and 1 tsp Black peppercorns. Stir everything together to coat the chicken. Let this marinate for at least 30 minutes at room temperature.
2. 2Place a large pot or Dutch oven on the stove over medium-high heat (about 205°C / 200°C). Add the 2 tbsp Coconut oil and let it heat up until it shimmers, about 1-2 minutes.
3. 3Carefully add the marinated chicken thighs to the hot pot, trying to separate them. Sear the chicken for 3-4 minutes per side, until it is browned all over. Do not overcrowd the pot; you may need to do this in batches.
4. 4Pour the remaining marinade from the bowl into the pot with the chicken. Bring the liquid to a boil, then immediately reduce the heat to low. Cover the pot and let it simmer gently for 30-40 minutes, or until the chicken is cooked through and very tender. The internal temperature of the chicken should reach 74°C.
5. 5While the chicken is simmering, prepare the 4 cups Cauliflower rice. If using pre-riced cauliflower, heat it in a separate pan over medium heat (176.7°C / 175°C) for 5-7 minutes, stirring occasionally, until tender. If you are ricing a head of cauliflower yourself, grate it and then sauté it in a pan with a little coconut oil over medium heat until tender.
6. 6Once the chicken is cooked, remove the bay leaves from the pot. Serve the tender chicken adobo pieces and the sauce over the prepared 4 cups Cauliflower rice.

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