Chrissy Teigen’s Adobo Chicken & Cauliflower Rice | Keto Chicken Recipe

Chrissy Teigen’s Adobo Chicken & Cauliflower Rice | Keto Chicken Recipe

– Today on Low Carb with
Jennifer, I’m going to show you how to make Chrissy Teigen’s
buttery Adobo Chicken with cauliflower rice. Hey guys, welcome back to
Low Carb with Jennifer. I’m Jennifer Banz and I help
home cooks make keto meals the whole family will love. Today we are making a recipe
from Chrissy Teigen’s website. It is her buttery Chicken
Adobo with cauliflower rice. I’ve never made it before, but
it looks absolutely delicious and I love Chrissy Teigen. I’m a huge fan of hers. I wanted to start this
series of making recipes from women, entrepreneur
bloggers, recipe makers, developers, whatever,
that I love and I admire, and I wanted to start with Chrissy first. (upbeat music) So let’s get to it. So the first thing we’re
going to do for our recipe is we’re going to prep
the cauliflower rice. And I’ve got a head of cauliflower here, and I’m just going to start
cutting off these leaves from around the bottom. Okay, now we’re just going
to cut this, chop this up. We’re going to chop up the whole thing, the root or the stem and all ’cause that can be cauliflower rice too. Okay, now I’m just going
to start putting this in the food processor. I’m going to put a little bit in. I’m going to pulse it
and then I can add more. (food processor whirs) Okay, we’re going to set this aside so we can chop up our chicken. Okay, we’ve got about 2 1/2 pounds of boneless skinless chicken thighs here, and we’re going to cut them into strips. Now this recipe’s not
entirely keto-friendly, but we can make some simple substitutions to make it keto-friendly. For one, it calls for brown sugar, but we’re going to use a
keto-friendly brown sugar substitute, and also it uses soy sauce but
I’m going to use soy sauce, but if you wanted it to be gluten free, you could use tamari or coconut aminos. Okay, we got our chicken all ready. I’m going to put it back in this bowl and wash my hands and
disinfect this countertop. Okay, it’s time to cook the chicken. I’m going to add two
tablespoons of oil to the pan. We’re going to let our pan get hot. Okay, let’s add this to the skillet. (oil sizzling) Try and keep it all in a single layer. We want to season this with
salt and pepper generously. Okay, we have our chicken cooked, and I’m going to remove
it from the skillet and put it on this plate. We’re going to leave all of
the juices in the skillet, and then we’re going to make the sauce. I reduced the heat of my skillet ’cause I don’t want to burn my garlic. So now we can add in the minced garlic and cook it for a few minutes
or a couple of minutes. You don’t want it to burn. So now we can add in the
rest of the ingredients which is our brown sugar, soy sauce or you could use coconut aminos, vinegar, white vinegar, water and a bay leaf! So we’re going to bring this up to a boil. We’re going to let it
cook for a few minutes. I almost forgot the most important part and that is freshly cracked peppercorns. I’m just using freshly
cracked black pepper, but if you want you can
do as the recipe says and crack your peppercorns. She suggests putting them in a Ziploc bag and like smashing them with
a rolling pin or something, but I’m just going to use
freshly cracked black pepper, scraping the brown stuff
from the bottom of the pan. This is looking good. Okay, now we can slide this
chicken back in this pan, coat it in the sauce. I’m going to let it cook
for a little bit longer, probably about five
minutes just so the sauce can get even thicker and coat the chicken. Okay, this is looking good, so I’m going to add in our final
ingredient and that is butter. I’m going to melt this in
and then it will be ready. We’ll set it aside, and then we will start
cooking the cauliflower rice in a separate skillet. Also, we want to remove this bay leaf. Okay, this is looking really good, so I’m going to remove it from the heat and so we can start making
our cauliflower rice. Okay, now we’re going to make our super garlicky cauliflower rice. We’re going to start with a
quarter of a cup of avocado oil which I don’t have. (Jennifer laughs) Let me get some more. Okay. We’re going to add our
cauliflower rice to the skillet. We’re also going to add in our
garlic, lots of minced garlic, and we’re just going to cook
this for a couple of minutes. It’s going to turn golden brown. It’s not going to be watery. It’s just going to get soft
and tender and delicious. I’m also going to add salt, generous amount of salt, and black pepper. The recipe also calls for cayenne pepper, but I just don’t like spicy. It also calls for cilantro
but I don’t have any. I wish I did because I love cilantro. I was prepared. I was definitely prepared
for this recipe, I promise. So we’re just going to keep
cooking this until it is tender. One thing about Chicken Adobo
which is a Philippine recipe is it is supposed to be
a recipe that you cook using pantry ingredients, and that’s what I did. I used pantry ingredients for the chicken. I am making a mess. And I want to taste this
cauliflower rice to see if it’s done and see if it needs salt. It doesn’t need salt; it’s perfect. It needs to cook a little bit longer. Okay, our rice is done, so I’m
going to spoon the chicken, the Adobo over the top. That looks so amazing. I’m going to pour the
sauce on top too of course. And how amazing does that look. Make sure you check out Chrissy’s recipe. It’s linked down in the description below, and look at these other recipes
that I have linked here. And I will see you guys later, bye!

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