NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

1 tbsp tamari

2 tbsp apple cider vinegar

3 clove garlic

1 whole bay leaf

0.5 tsp black peppercorns

0.5 tbsp avocado oil

0.5 cup cooked jasmine rice

1 clove garlic

0.25 tsp sea salt

PREPARATION

• 1

  In a medium bowl, whisk together the tamari, apple cider vinegar, and 3 cloves of minced garlic.

• 2

  Place the chicken thighs in the marinade and let sit for 15-20 minutes to absorb the flavors.

• 3

  Heat half of the avocado oil in a large skillet over medium-high heat.

• 4

  Remove chicken from the marinade, reserving the liquid, and sear in the skillet for 3-4 minutes per side until golden brown.

• 5

  Pour the reserved marinade into the skillet along with the bay leaf and black peppercorns.

• 6

  Reduce heat to low, cover, and simmer for 15 minutes until the chicken is tender and the sauce has reduced to a thick glaze.

• 7

  While the chicken simmers, heat the remaining avocado oil in a small pan and sauté the final clove of minced garlic until golden and crispy.

• 8

  Add the cooked jasmine rice and sea salt to the garlic oil, tossing constantly until the rice is fragrant and well-coated.

• 9

  Serve the adobo chicken over the warm garlic rice, drizzling any remaining pan sauce over the top.