You’re attempting to view exclusive content only for members in the Craving Crew
Learn MoreAlready have an account? Sign in
You’re attempting to view exclusive content only for members in the Craving Crew
Already have an account? Sign in
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.
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
⅓ 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
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
Cauliflower: It’s not just for rice anymore.
Tender, chewy, perfectly salty noodles with a crispy bottom and lots of plump shrimp.
Carb-free, flavor-full.
A nacho by any other name is still as great.
