Paleo Filipino Chicken Adobo with Cauliflower Rice
This Paleo Filipino Chicken Adobo with Cauliflower Rice is a flavorful dish that combines tender chicken with a savory marinade and cauliflower rice for a healthy dining experience.
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.
Notes
For an added kick, consider adding sliced jalapeños to the adobo. If you prefer a thicker sauce, let it reduce longer during cooking.
You can easily substitute chicken thighs for chicken breasts or use a mix of both. To make this dish whole30 compliant, make sure to use compliant coconut aminos instead of soy sauce.