Chicken Adobo with Cauliflower Rice
Adobo is often considered the national dish of the Philippines, and this healthier version maintains all the bold notes while reducing calories. By using skinless chicken breast and replacing traditional rice with cauliflower rice, I have created a lighter dish that’s still incredibly satisfying. The chicken is cooked in a tangy, savoury sauce made with apple-cider vinegar, wheat-free tamari and garlic — hallmark flavours of Filipino cuisine.
Servings
3
Prep time
Cook time
Recipe
Dairy-Free
Ingredients
- 450g boneless, skinless chicken breast, cut into chunks
- 1⁄3 cup apple-cider vinegar
- 1⁄3 cup wheat-free tamari
- 6 garlic cloves, minced
- 1 tsp whole black peppercorns
- 2 bay leaves
- 1 tbsp olive oil
- 1 medium head cauliflower
- 1 tbsp olive oil
- Salt & pepper, to taste
Method
- In a bowl, mix apple-cider vinegar, tamari, garlic, peppercorns and bay leaves
- Add chicken to the marinade and refrigerate for 30 mins
- Heat oil in a pan. Remove chicken from marinade (reserve marinade) and brown on all sides.
- Pour in the reserved marinade, bring to a boil, then simmer for 20-25 mins until chicken is cooked through and sauce has reduced
- For cauliflower rice, grate cauliflower or pulse in a food processor until it resembles rice.
- Heat oil in a pan, add cauliflower “rice”, season with salt and pepper and cook for 5-7 mins
- Serve chicken adobo over cauliflower rice.
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