Keto Adobo Fried Rice with Crispy Garlic Chicken Thighs

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 1/2 cups cooked cauliflower rice 1/4 cup coconut aminos 3 tablespoons fish sauce 3 cloves garlic, minced 1 large onion, diced 2 cups shredded carrots 1 cup frozen peas, thawed 6 chicken thighs, bone
• in and skin
• on 1/4 cup almond flour 3 tablespoons olive oil 8 cloves garlic, minced for crispy garlic topping

Instructions

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together cauliflower rice, coconut aminos, fish sauce, and half of the minced garlic. Set aside.
3. Dredge chicken thighs in almond flour and shake off excess.
4. Heat olive oil in a large skillet over medium high heat. Cook chicken thighs until browned on both sides, about 5 minutes per side. Remove from pan and set aside.
5. In the same skillet, sauté remaining minced garlic and diced onion until fragrant and translucent. Add shredded carrots and thawed peas, stirring frequently for about 4 5 minutes.
6. Stir in prepared cauliflower rice mixture and cook until heated through.
7. Nestle the cooked chicken thighs into the rice mixture and transfer to a baking dish.
8. Bake for 20 25 minutes, or until internal temperature of chicken reaches 165°F (74°C).
9. While the dish is baking, heat olive oil in a small saucepan over medium heat. Add minced garlic and cook until golden brown and crispy. Remove from heat and set aside.
10. Once the dish has finished baking, remove from oven and sprinkle with crispy garlic topping. Serve immediately.

Chef’s Insight

To achieve a crispy texture, pat the chicken dry before dredging in almond flour and cooking.

Notes

The dish can be prepared gluten-free by using a gluten-free fish sauce and double-checking the almond flour label.