Slow Cooker (or Not) Adobo Chicken
with cauliflower fried rice

Name: Slow Cooker (or Not) Adobo Chicken
Cook time: 205 min
Total time: 205 min
Yield: 4
Ingredients: 3 cloves Garlic, minced; 2 bulbs Shallots, sliced; 2 stalks Green onions, sliced thinly; 1/4 cup + 1 Tbsp Bragg's / Coconut aminos; 1/4 cup Rice vinegar; 2 Tbsp Tomato paste; 1/2 tsp Stevia; 2 Bay leaves; 1/4 cup Water; 2 lbs Chicken thighs, boneless & skinless; 1/2 head Cauliflower, chopped; 1 Tbsp Cooking oil; 3 Eggs; 2 tsp White pepper; 3 cups Frozen peas and carrots; 1/2 Limes, sliced into wedges

Active: 30 min Total: 3 hr 25 min

Original GF Paleo Vegetarian

Adobo chicken is a classic Filipino dish. The chicken falls apart and gets so much flavor from the sauce it cooks in. We toss it into a cauliflower fried rice for lots of flavor and texture.
Smarts: We're doubling this recipe but you could easily triple! The meat will freeze well and makes a great filling for a breakfast omelet.

Dependency

Chopped Leftover Adobo Chicken Salad

Ingredients

Metric

Servings:

Slow Cooker (or Not) Adobo Chicken:

Garlic - 3 cloves , minced
Shallots - 2 bulbs , sliced
Green onions - 2 stalks , sliced thinly
Bragg's / Coconut aminos - 1/4 cup + 1 Tbsp
Rice vinegar - 1/4 cup
Tomato paste - 2 Tbsp
Stevia - 1/2 tsp
Bay leaves - 2
Water - 1/4 cup
Chicken thighs, boneless & skinless - 2 lbs
Cauliflower - 1/2 head , chopped
Cooking oil - 1 Tbsp
Eggs - 3
White pepper - 2 tsp
Frozen peas and carrots - 3 cups
Limes - 1/2 , sliced into wedges

Prep

Garlic / Shallots / Green onions - Prep as directed. (Can be done up to 3 days ahead)
Slow cook chicken - This makes enough for tomorrow’s dinner. Combine garlic, shallots, first part of aminos, rice vinegar, tomato paste, Stevia, bay leaves, and water in a slow cooker. Add chicken, coating it in sauce. Tenderize with a fork, and slow cook on high for 3 hours or low for 6 hours. If you don’t have a slow cooker, cook in a Dutch oven, covered, in a 325F / 163C degree oven for 40 to 55 minutes, until chicken reaches 160F / 71C degrees. (Can be done up to 3 days ahead)
Cauliflower rice - Chop off florets. Pulse in a food processor until it reaches a rice-like consistency. (Can be done up to 4 days ahead)

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Make

Use a fork to shred your chicken right in the slow cooker (or Dutch oven). It should just fall apart. Let it sit in the juices for 5 to 10 minutes, and then taste and season to your liking (if you like heat, definitely shake on some of your fave hot sauce). Reserve half for tomorrow.
Heat a wok or saute pan over medium-high heat. Add cooking oil and then green onions to the heated oil with a sprinkle of salt. Saute for ~1 minute, until softened.
Crack eggs right into pan and scramble for ~1 minute before adding cauliflower rice. Add second part of aminos and white pepper, and saute for 5 to 6 minutes until rice is mostly cooked through.
Fold in frozen veggies and adobo chicken (remember to save half for tomorrow night) and toss together.
Season to taste with salt. Enjoy hot!

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Slow Cooker (or Not) Adobo Chicken with cauliflower fried rice