This Filipino Chicken Adobo is not only quick to prepare but also incredibly flavorful. This easy and delectable glazed chicken recipe can be served in under 30 minutes, making it perfect for a busy weeknight dinner. Made with just a handful of everyday ingredients, I’m sure that this national treasure of the Philippines will become a family favorite.
What Is Filipino Chicken Adobo?
This Filipino Chicken Adobo is a cherished staple, capturing hearts with its simple preparation and depth of flavor. Renowned as the national dish of the Philippines, it transcends boundaries by offering variations of pork and beef to suit any preference.
- What Is Filipino Chicken Adobo?
- Ingredients For Keto Filipino Chicken Adobo
- How To Make Filipino Chicken Adobo
- Tips For Making The Best Keto Filipino Chicken Adobo
- How To Serve
- How To Store
- Can I Make Chicken Adobo in an Instant Pot?
- Looking for More Chicken Recipes? Try These:
- Filipino Chicken Adobo (Keto & Low Carb)
Derived from the Spanish “adobar,” the term “adobo” fittingly means “to marinate,” laying the foundation for a dish steeped in a harmonious blend of soy sauce and vinegar. This traditional Filipino marinade imparts a profound tangy essence that is quintessential to the character of Chicken Adobo.
Imagine the symphony of garlic-infused vinegar and soy sauce simmering gently. As it envelops your kitchen in its aromatic embrace, the fragrance is a siren call to the senses, arousing an anticipation that’s as deep as the dish’s roots in Filipino culture.
Filipino Chicken Adobo stands as an epitome of culinary simplicity transformed into artistry. Chicken pieces, marinated in a concoction of savory soy and a bouquet of spices, are seared to perfection then simmered to tender, flavorful succulence.
This dish has earned its acclaim not just through its irresistible flavor profile but also due to the effortless method of bringing it to life. Its charm lies in the versatility of its key components—chicken thighs are the classic choice, but feel free to embrace the whole spectrum from bone-in cuts to wings, tailoring it to your palate’s desire.
Embrace the essence of Filipino cuisine with this hearty, soul-satisfying Chicken Adobo, and let each bite be a testament to the rich culinary heritage of the Philippines.
There are so many ideas you can do with just a few good quality chicken thighs, yet I frequently get caught up in a routine of preparing the same recipes repeatedly.
This Chicken Adobo is a quick and easy way to change things up. It’s a simple one-pan dish, and if you haven’t tried it before, now it’s the time!
Ingredients For Keto Filipino Chicken Adobo
You’ll be surprised to discover that you can prepare a highly delicious Filipino Chicken Adobo with just a few easy ingredients that will impress everyone.
- Chicken Thighs – The succulent texture and rich flavor of chicken thighs are unmatched in this dish. They are essential, as they release natural fats that emulsify into the sauce, creating a luxurious sheen.
- Garlic Cloves – Garlic is the cornerstone of flavor for adobo. It imparts a robust aroma and a warmth that permeates the dish. Minced finely, it melds seamlessly into the sauce, enriching every bite with the classic Filipino zest.
- Soy Sauce – If you’re looking for a gluten-free sauce, you can use Tamari or Coconut Aminos for a soy-free alternative. Soy sauce adds the perfect saltiness, and you can choose low sodium soy sauce.
- White vinegar – Vinegar provides the adobo with its signature tang. While white vinegar is traditional, feel free to experiment with other clear vinegar, like rice wine or apple cider, for a subtle twist in the flavor profile. Sherry vinegar can also offer a slight sweetness and a complex edge.
- Bay Leaves – Add 3/4 teaspoon dried thyme or dry oregano instead of the dried bay leaves. Bay Leaves provide a delicious minty flavor.
- Olive Oil – You can choose any other oil with a neutral taste. Avocado oil is a great option.
- Yellow onion – Yellow onions caramelize beautifully, contributing a subtle sweetness. Should you prefer a bit more bite or a different level of sweetness, red or white onions are excellent alternatives.
- Brown Sugar – A brown sugar substitute like Swerve adds the traditional note of caramel without the carbs. It also offers better caramelization properties than other sweeteners, adding to the dish’s color and flavor complexity.
- Black Pepper – Cracked or whole black peppercorns infuse the adobo with a warm, sharp heat
How To Make Filipino Chicken Adobo
To make this delicious Keto Filipino Chicken Adobo, you have to follow some easy steps.
Make the Marinade – In a large bowl, combine soy sauce, vinegar, garlic cloves, and bay leaves. Marinate the chicken for at least 20 minutes, best overnight.
Pan Sear the Chicken – heat the oil in a large saucepan over medium-high heat until it shimmers. Brown the chicken thighs on both sides (save the marinade) for about 6 minutes, turning once halfway. Remove the cooked chicken and keep warm.
Cook the garlic and onion – Add garlic and onion to the same pan and cook until softened. Then, add the remaining marinade and the remaining ingredients. Bring to a boil, and then turn the heat to medium-low.
Cook the chicken – Reduce the heat and return the chicken thighs. Simmer for an additional 20 minutes until the sauce thickens. Turn the chicken on the other side halfway through cooking.
Serve – Enjoy garnished with green onions over rice (cauliflower rice) and soy sauce pickled cucumbers.
Tips For Making The Best Keto Filipino Chicken Adobo
- The marinade is an essential element of making Chicken Adobo. Marinating your chicken longer in the rich mix of adobo spices will make it more flavorful. The longer it stays in the freezer(preferably overnight), the better your chicken will absorb the wonderful flavor of the marinade.
- Make Shredded Chicken Adobo using skinless chicken breasts. Marinate before adding to the slow cooker without previously grilling. Cook for 2-3 hours in the slow cooker, then remove and shred with two forks. Return the shredded chicken to the sauce — delectable!
How To Serve
- Cauliflower Rice: The perfect low-carb bed to soak up the adobo sauce.
- Refreshing Side: Serve thinly sliced pickled cucumbers in soy sauce as a refreshing side dish. The crisp texture and tangy taste will cut through the richness of the adobo, cleansing the palate between bites.
- Vegetables: Pair with sauteed green beans or roasted broccoli for added fiber and nutrients.
- Lettuce Wraps: For a light and refreshing lunch, serve the chicken inside crisp lettuce leaves. This low-carb option is perfect for a quick, no-fuss meal that’s both satisfying and healthy.
How To Store
Leftovers can be stored in the fridge for up to three days. Reheat in the microwave or on the stovetop when ready to eat.
To store in the freezer, transfer the chicken into an airtight container and place it in the freezer for up to 4 months.
Can I Make Chicken Adobo in an Instant Pot?
Yes, this is a great option to make Filipino Chicken Adobo as well. The pressure cooker infuses every bite of chicken. The best part is that you don’t need to marinate it when you use the Instant Pot!
This dish can be made in a slow cooker or roasted in the oven. To prepare it in the slow cooker, simply combine all ingredients and cook on low for 6-7 hours or on high for 4-5 hours.
If you want to make it in the oven, I recommend marinating it overnight prior. Then bake it uncovered for 40 minutes at 375 degrees F.
Looking for More Chicken Recipes? Try These:
- Easy Keto Teriyaki Chicken {20 Minute Low Carb Recipe}
- Crispy Keto Chicken Parmesan
- Easy Creamy Chicken Florentine {Low Carb, Keto}
- Easy Oven Baked Crispy Chicken Tenders – Keto & Low Carb
Filipino Chicken Adobo (Keto & Low Carb)
Description
Ingredients
- 1 1/2 lbs large chicken thighs boneless and skinless, 6-8 pieces
To marinate:
- 3 garlic cloves minced
- 1/3 cup soy sauce or low sodium
- 1/3 cup white vinegar
- 4 dried bay leaves or fresh
To Cook
- 2 tbsp oil separated (vegetable, canola or peanut)
- 3 garlic cloves minced
- 1 small yellow onion diced
- 2 tbsp brown sugar substitute
- 1 1/2 cups water
- 1 tbsp whole black pepper
To Serve:
- 2 green onion sliced
Instructions
- In a large bowl, combine the minced garlic, soy sauce, vinegar, and bay leaves to create the marinade. Add the chicken thighs and toss well to coat. Marinate for at least 20 minutes, or for best results, leave it in the refrigerator overnight.
- When ready to cook, remove the chicken from the marinade, reserving the marinade for later use. Pat the chicken dry with paper towels.
- Place a large pan over medium-high heat and add one tablespoon of oil. Sear the marinated chicken on both sides for about 2-3 minutes. Do not cook the chicken completely. Remove chicken from the skillet and keep warm.
- Lower the heat to medium, and in the same skillet, add the second tablespoon of oil. Sauté the diced onion and minced garlic, stirring constantly, until the onion is translucent and the garlic is fragrant.
- Add the remaining marinade, water, brown sugar substitute, and black pepper. Simmer for about 5 minutes and reduce the heat.
- Return the chicken back to the pan and simmer uncovered for 20-25 minutes (no need to stir), turning the chicken halfway through. Cook until the sauce starts to look glossy and it’s thickened.
Notes
- Marinating Time: Marinate overnight if possible. This deepens the flavor, making the chicken more succulent.
- Onions and Garlic: Sauté until just softened, not brown, to avoid bitterness and to keep the dish’s flavors clean and fresh.
- Sauce Consistency: The sauce should be thick enough to coat the back of a spoon. If it’s too thin, continue simmering. If too thick, add a little more water.
- Whole Peppercorns: These add a subtle heat and are traditional in adobo. However, if you’re not a fan of biting into whole peppercorns, you can use freshly ground black pepper
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
Chicken thighs, not “tights.” Thanks for the recipe though!