Servings: 4 meals
Calories: 498kcal
Ingredients
- 8 chicken legs about 2 pounds
- 5 cloves garlic minced and divided
- 1 cup Coconut Aminos
- 2 tbs olive oil divided
- 1 ½ cup Water
- 1 tablespoon peppercorns
- 3 bay leaves
- 1 tablespoon white wine vinegar
For Serving
- 4 cups riced cauliflower cooked
- 4 cups green beans steamed
Instructions
- Add chicken, half of the minced garlic, and the coconut aminos to a container, and let marinate for 1 hour, or up to overnight.
- In a skillet, add 1 tablespoon olive oil, and then remove chicken from marinade and brown chicken on all sides on medium-high heat for 7-10 minutes.
- Remove browned chicken from pan. Add remaining 1 tablespoon olive oil, and remaining half of the minced garlic, and saute garlic for 2-3 minutes to begin to brown.
- Add the chicken back into the pan with the garlic, and pour on the remaining marinade. Add water, whole peppercorns, and bay leaves, and bring to a simmer. Reduce heat, and add a lid, and continue simmering the chicken for 20 minutes until the chicken is cooked through.
- Serve with cauliflower rice and green beans for a Whole30 version of a classic Filipino meal.
Notes
Nutrition for 1 out of 4 servings (including sides)
48.4g Protein | 26.9g Carbs | 21g Fat | 6.7g Fiber | 498 Calories
Nutrition
Serving: 1meal | Calories: 498kcal | Carbohydrates: 26.9g | Protein: 48.4g | Fat: 21g | Fiber: 6.7g
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