Buttery Adobo Chicken & Cauli Rice

  • SERVES: 4
  • PREP: 10 minutes
  • TOTAL TIME: 40 minutes

You say Adobo, I say delicious.

Is there a garlic stock market? If so, buy shares because this recipe has two whole tablespoons, minced. Filipino-style Adobo chicken is vinegary, peppery, garlicky, slightly sweet perfection (which I finish with a touch of butter), and it’s virtually impossible to overcook because chicken thighs are magical meat that stays juicy no matter what you throw their way. The cauli rice is just plain delicious; the fact that it's low-carb is just lucky.

For the chicken:

  • 2

    tablespoons canola oil

  • 1 ½

    pounds boneless, skinless chicken thighs, cut into 2-inch strips

  • 2

    tablespoons minced garlic

  • ½

    cup low-sodium soy sauce

  • cup white vinegar

  • 1 ½

    tablespoons dark brown sugar

  • 2

    tablespoons water

  • 1

    dried bay leaf

  • 1

    teaspoon freshly cracked black peppercorns (you can do this in a Ziploc bag; whack with a rolling pin or can)

  • 2

    tablespoons butter

  • +

    Kosher salt and freshly ground black pepper to taste

For the cauli rice:

  • 1

    medium head cauliflower

  • ¼

    cup olive oil

  • 2

    tablespoons minced garlic

  • 1

    teaspoon kosher salt

  • ¼

    teaspoon freshly ground black pepper

  • ¼

    cup chopped cilantro

  • 1

    pinch cayenne pepper

Shop this recipe

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