Hey, food lovers! If you’re on the hunt for a dish that’s delicious and super easy to make, then you’re gonna love this Paleo Filipino Chicken Adobo with Cauliflower Rice!
This classic Filipino dish is all about savoring those sweet, tangy flavors while staying true to your paleo goals. Plus, it’s made in one pot, so cleanup is a breeze! You can mix it up with different proteins, like chicken thighs or drumsticks, and serve it with cauliflower rice to keep it low-carb. Win-win! Not only is this recipe full of flavor, but it’s also packed with protein and veggies – perfect for that post-workout meal or a cozy family dinner.
Let’s dive into how to make this easy adobo!
Serving and Pairing Suggestions:
Once your Paleo Filipino Chicken Adobo is ready, pair it with some fluffy Cauliflower Rice to soak up all that yumminess. If you’re feeling adventurous, why not add a side of Zucchini Noodles with Pesto?
They complement the flavors beautifully. Or, keep it fresh and crunch it up with a Spinach and Pomegranate Salad—the perfect zing! Want something to sip on? Try a refreshing Watermelon Agua Fresca to wash it all down. Our taste buds are ready!
Tips and Notes:
- Flavor Boost: For even more flavor, marinate the chicken in the adobo sauce for a few hours, or overnight if you have time.
- Cauliflower Rice Alternative: If you’re not a cauliflower fan, serve this dish over steamed quinoa or brown rice.
- Storage: Store any leftovers in an airtight container in the fridge. It’ll keep for about 3-4 days!
Ready to whip up some of this deliciousness? Grab your ingredients and let’s get cooking! You won’t regret it.
Paleo Filipino Chicken Adobo with Cauliflower Rice
Equipment
- 1 Large pot or Dutch oven
- 1 Rice cooker or steamer
- 1 Cutting board
- 1 Knife
Ingredients
- 1 pound chicken thighs - boneless and skinless
- 1/4 cup coconut aminos - soy sauce alternative
- 1/4 cup apple cider vinegar - for tanginess
- 1 tablespoon olive oil - for sautéing
- 1 large onion - sliced, for flavor
- 4 cloves garlic - minced, for aroma
- 2 bay leaves - for depth
- 1/2 teaspoon black pepper - or to taste
- 1 medium head cauliflower - riced, to replace traditional rice
- Salt - to taste, for seasoning
Instructions
- In a large pot, heat olive oil over medium heat. Add sliced onions and cook until translucent.
- Add minced garlic and sauté for another minute until fragrant.
- Add chicken thighs to the pot and brown them on all sides.
- Pour in the coconut aminos and apple cider vinegar. Stir in the bay leaves and black pepper.
- Cover and let simmer on low heat for about 30-40 minutes, or until chicken is tender and fully cooked.
- While the chicken is cooking, prepare the cauliflower rice. Grate the cauliflower or pulse it in a food processor until it resembles rice.
- Steam or cook the riced cauliflower in a rice cooker for about 5-7 minutes until tender.
- Serve the Chicken Adobo over cauliflower rice, garnishing with additional black pepper if desired.