Garlic-Soy Braised Chicken Adobo

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic-Soy Braised Chicken Adobo

YOUR SOLIN GENERATED RECIPE

Garlic-Soy Braised Chicken Adobo

Tender chicken thighs braised in a savory garlic-soy reduction, served over fluffy cauliflower rice with crisp baby bok choy for a deeply aromatic and satisfying meal.

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NUTRITION

462kcal
Protein
45.6g
Fat
24.9g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

7 oz boneless skinless chicken thighs

2 tbsp tamari

2 tbsp apple cider vinegar

4 cloves garlic

2 whole bay leaves

0.5 tsp black peppercorns

1 tsp avocado oil

1 cup cauliflower rice

1 cup baby bok choy

0.25 cup water

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PREPARATION

  • 1

    In a small bowl, whisk together the tamari, apple cider vinegar, and minced garlic to create the marinade.

  • 2

    Heat the avocado oil in a large skillet over medium-high heat and sear the chicken thighs until golden brown on both sides.

  • 3

    Pour the tamari mixture and water over the chicken, then add the bay leaves and black peppercorns to the pan.

  • 4

    Reduce the heat to low, cover, and simmer for 20 minutes until the chicken is tender and the sauce has reduced to a thick glaze.

  • 5

    While the chicken braises, steam the cauliflower rice and baby bok choy in a separate pot until tender-crisp.

  • 6

    Serve the chicken and reduced adobo sauce over the cauliflower rice with the steamed bok choy on the side.

Garlic-Soy Braised Chicken Adobo

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic-Soy Braised Chicken Adobo

YOUR SOLIN GENERATED RECIPE

Garlic-Soy Braised Chicken Adobo

Tender chicken thighs braised in a savory garlic-soy reduction, served over fluffy cauliflower rice with crisp baby bok choy for a deeply aromatic and satisfying meal.

NUTRITION

462kcal
Protein
45.6g
Fat
24.9g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

7 oz boneless skinless chicken thighs

2 tbsp tamari

2 tbsp apple cider vinegar

4 cloves garlic

2 whole bay leaves

0.5 tsp black peppercorns

1 tsp avocado oil

1 cup cauliflower rice

1 cup baby bok choy

0.25 cup water

PREPARATION

  • 1

    In a small bowl, whisk together the tamari, apple cider vinegar, and minced garlic to create the marinade.

  • 2

    Heat the avocado oil in a large skillet over medium-high heat and sear the chicken thighs until golden brown on both sides.

  • 3

    Pour the tamari mixture and water over the chicken, then add the bay leaves and black peppercorns to the pan.

  • 4

    Reduce the heat to low, cover, and simmer for 20 minutes until the chicken is tender and the sauce has reduced to a thick glaze.

  • 5

    While the chicken braises, steam the cauliflower rice and baby bok choy in a separate pot until tender-crisp.

  • 6

    Serve the chicken and reduced adobo sauce over the cauliflower rice with the steamed bok choy on the side.