Flavorful Filipino Chicken Adobo with Cauliflower Rice – A Paleo-friendly Lunch Delight
Discover this delectable, Paleo-friendly Filipino Chicken Adobo with Cauliflower Rice recipe, perfect for a mouthwatering lunch experience. Enjoy the rich flavors of authentic Filipino cuisine without compromising on dietary restrictions in this easy-to-follow recipe, complete with photorealistic images and an elegant presentation.
Allergens
None
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1/2 cup white vinegar
- 1/4 cup coconut aminos
- 3 cloves garlic, minced
- 1 large onion, sliced
- 1 cup water
- 1 tablespoon black peppercorns, crushed
- 2 bay leaves
- 1 head of cauliflower, riced
- Salt to taste
- Fresh parsley for garnish
- Olive oil
Instructions
- In a large pan or pot, heat olive oil over medium heat and sauté onions and garlic until fragrant and softened.
- Add chicken thighs and cook until browned on all sides.
- Stir in the vinegar, coconut aminos, water, peppercorns, and bay leaves. Bring to a simmer, cover, and cook for 40 minutes or until the chicken is cooked through and tender.
- In a separate pan, cook the riced cauliflower with a pinch of salt until tender. Set aside.
- Once the chicken is cooked, remove it from the sauce and shred using two forks. Return to the pan and mix in the sauce. Simmer for another 5 minutes to thicken the sauce.
- Serve the Chicken Adobo over the cauliflower rice, garnished with fresh parsley. Enjoy!
Chef’s Insight
The key to a delicious Chicken Adobo is balancing the flavors - tangy, salty, sweet, and savory. Feel free to adjust the seasonings according to your taste preferences.
Notes
Be sure to rinse the coconut aminos bottle before using it, as there might be a film on the surface.