By Lisa MarcAurele · · 31 Comments
Try our popularFilipino chicken adobo recipe for a quick and easy low carb dish. The meat is cooked in a tangy mix of cider vinegar, soy sauce and garlic. It's a family favorite!
Article Index
- Why you'll love it
- Instructions
- Quick tips
- FAQs
- Related recipes
- Recipe
Chicken adobo is by far my family's favorite low carb chicken recipes! And it's a dish I've been making for over 20 years. It's one of the first dishes I learned to cook after moving away to college.
My father is Filipino and he introduced me to this simple dish from the Philippines. I remember eating it often in our house while growing up.
Why you'll love it
My recipe differs a little from the standard one that my father made.The Filipino chicken recipe my father made used a whole chicken for his recipe that he cut into small pieces. It was enough to feed our family of eight on a tight budget.
The recipe my father made is more traditional as it used chicken with skin and bone. He also used peppercorns and bay leaves for added flavor. And he left more of the marinade in the final dish.
I prefer using boneless meat without the skin. Although I used to use chicken breasts, I prefer making it with thigh meat now. The thigh meat is also much juicier than breast meat which tends to be a bit dry after cooking.
Instructions
To make my chicken adobo recipe, simply combine the following ingredients in a pan:
- 1-2 pounds of chicken cut into pieces
- 1-2 tablespoons olive oil
- 2-3 tablespoons apple cider vinegar
- 1-2 tablespoons soy sauce, or coconut aminos
- 2-3 cloves garlic
The pan is then covered and simmered over medium heat for ten to fifteen minutes stirring occasionally. Next, the pan is uncovered and the heat is raised to medium high. The chicken is then cooked until the marinade has cooked off and the meat is browned.
Quick tips
If you don't like chicken, you can make this dish using other meat. Pork adobo is especially popular.
I never measure the ingredients when making the recipe. Therefore, the measurements in my recipe are approximate so feel free to adjust them to suit your own taste.
Some prefer a saucier chicken adobo where the marinade isn't completely cooked off. To make it that way, just cook uncovered until the meat is fully cooked.
FAQs
What does chicken adobo taste like?
If you've never had chicken adobo made with the Filipino marinate, you're in for a real treat. The vinegar gives the dish a little tang while the soy sauce (or coconut aminos) gives it a salty taste.
Because of the vinegar, the meat stays tender inside even when the outside is browned. And the garlic gives some added flavor along with the soy sauce.
Using coconut aminos gives a touch of sweetness. But if using soy sauce or tamari, a little sweetener can be added if desired.
What to eat with Filipino chicken adobo
If the adobo is kept on the saucy side, it's perfect for serving over cauliflower rice. If cooked until very brown and little sauce, it's great to use as a topping for low carb salads.
It's a dish that goes great with steamed or roasted vegetables. Or it can be served with Asian style stir-fried vegetables cooked in a little olive oil and soy sauce. We also like to serve it with cauliflower fried rice.
Where can I find other Filipino recipes?
There aren't a lot of Filipino blogs online, but there are some awesome Filipino bloggers that I follow. One is Pie at Eat to Your Heart's Content and the other is Abby at Manila Spoon.
What is Chicken Adobo?
If you've never heard of this classic Filipino dish, you may be wondering what it is. It's simply chicken that's been marinated in a seasoning sauce. The name comes from the Spanish word "adobar" which means "marinate" in English. And it's often referred to as the National Dish of the Philippines.
Although chicken is a popular meat to use in the marinated dish, Filipinos often use pork and seafood too. And vegetables may also be mixed in. Some people even make vegetable adobo and serve it as a side dish.
The primary component of Filipino chicken adobo is the marinade itself. This sauce is seasoned with vinegar, soy sauce, and garlic. Peppercorns are also traditionally used. To make the dish, the meat and or vegetables are simmered in the marinade until browned.
If you like Filipino food, be sure to check out some of the other recipes that I've shared on the blog.
- Eggplant burgers,
- Slow cooked pork belly adobo,
- Ensaladang talong (eggplant salad)
- Pancit (Filipino lo mein).
For a couple other easy Asian inspired dish, try my ginger garlic chicken stir fry and my chicken bok choy stir fry.
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Recipe
Filipino Chicken Adobo - Low Carb
5 from 9 votes
Filipino adobo makes a delicious low carb chicken dish. The meat is cooked in a tangy mix of cider vinegar, soy sauce and garlic. It's a family favorite!
Prep Time:5 minutes mins
Cook Time:20 minutes mins
Total Time:25 minutes mins
Course: Main Course
Cuisine: Filipino
Print Pin Review Recipe Save Recipe
Servings: 6 people
Calories: 176
Ingredients
- 1.5 pounds boneless chicken , cut into pieces
- 2 Tablespoons olive oil
- 3 Tablespoons apple cider vinegar
- 2 Tablespoons soy sauce
- 1 ½ teaspoons minced garlic
Instructions
Mix oil, vinegar, soy sauce, and garlic in pan.
Add chicken and coat with oil mixture.
Cover, simmer on medium for 10-15 minutes.
Uncover and cook on medium high until browned, stirring occasionally.
Notes
Thigh meat was used, but you can use breast meat if you prefer. Chicken pieces with meat and bone can also be used.
For those that don't like chicken, the dish can be made with other meat like pork or seafood. Vegetables can also be used or added.
The measurements for the ingredients are approximate. Feel free to adjust the amounts used to suit your own taste.
If you prefer a saucier chicken adobo, simply cook just until the meat is cooked and don't cook off the marinate.
Traditional recipes add peppercorns and bay leaves so add those for a more authentic Filipino chicken adobo.
A little sweetener can be added if desired. But using coconut aminos will add in a touch of sweetness from the coconut.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Serving: 0.5cup | Calories: 176 | Carbohydrates: 0g | Protein: 24g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 467mg | Potassium: 432mg | Fiber: 0g | Sugar: 0g | Vitamin A: 35IU | Vitamin C: 1.6mg | Calcium: 6mg | Iron: 0.6mg
Additional Info
Net Carbs: 0g | % Carbs: 0% | % Protein: 60.4% | % Fat: 39.6% | SmartPoints: 3
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Post updated in November 2018. Originally published August 2010.
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Reader Interactions
Comments
Jeannette
Hi Lisa,
I just ran into your website while looking for something else and saw your chicken adobo recipe. I made it today, I really liked the fact that is was easy and simple to make. I added some green onions at the end, gave them a stir into the chicken and removed it from the heat. Delicious!!! I had heard about chicken adobo, but never knew it was so easy to make.Reply
Lisa MarcAurele
I'm so happy you enjoyed the recipe! It's a long time family favorite.
Reply
Linda
What is that side dish on the plate w/the chicken ??
Reply
Lisa MarcAurele
The side is bok choy.
Reply
Ann
This is a great recipe. My 13 yr old son helped make it. I've added this to our rotation of asian style recipes. You're right. Easy. Quick. And the ingredients are always in my pantry. Thank you!
Reply
Lisa MarcAurele
So glad it worked out. It's my family's favorite dish.
Reply
Carol V
I was wondering how much the apple cider vinegar takes over the taste? I have tried it in many recipes and usually find it is overpowering all the flavours. Thank you. This looks amazing.
Reply
Lisa MarcAurele
I personally don't think it has an overpowering taste in this recipe. But if you are sensitive to the taste, you may want to reduce the vinegar.
Reply
Kara
Made this tonight with cabbage and used the dripping from the pan to sauté onion cabbage and celery. It was really yummy. Thanks for the recipe!
Reply
Flo
Hi! Do you think this would work if I marinated the chicken thighs for a while and just baked them in the oven?
Reply
Lisa MarcAurele
Some people do bake chicken adobo so it should be fine. You should let the meat sit in the marinade for about 30-60 minutes, turning at least once, before baking.
Reply
Shawna
We made this for the first time tonight, and we love it.
Thank you, we will be making this often. ????❤️Reply
Shannon
Delicious and so quick and easy! Served it over cauliflower rice. Will make this often... thank you!Reply
Lisa MarcAurele
Glad you enjoyed this long time family favorite recipe!
Reply
Tim
Thanks! I didn't think of adobo for keto...over cauliflower fried rice. Brilliant!Will use my recipe. I'm male and I bodybuild, so my portions (and protein requirement) are much higher. Generally I use about 4 pounds of bone-in thighs with the skin, and 1/2 cup of soy and 1/2 cup of acids. I like garlic and spice, so I use a head of minced garlic, and a few finely chopped Thai bird chiles for spice, and I do add bay leaves. For the acid I do a mixture of white vinegar and fresh citrus juices, usually a blend of orange, lemon and lime. At the end I stir in a bunch of chopped cilantro. So it's Filipino based, but with some Southeast Asian spices. Using skin-on chicken adds a lot more fat...great for keto!
Thanks for your recipes, I've been using them off and on during my keto journey...which also completely recomped my body. Lost 55 pounds and went from 32% bodyfat with little muscle to a well-muscled 18%. Goal is to get down to 12%. I love keto!
Reply
Lisa MarcAurele
Thanks so much for sharing your recipe Tim. It sounds amazing!
Reply
Char
What were the vegetables in the picture of this recipe? Thanks!
Reply
Lisa MarcAurele
It's bok choy.
Reply
Ami Toney-Joiner, BSN,RN,WCC,DWC,OMS Joiner
I love it. Im Filipina myself and have been experimenting on how to make adobe without using soy sauce so thank you for the recipe
Reply
Lisa MarcAurele
I think coconut aminos is the perfect substitute and it also adds a touch of sweetness.
Reply
Becca
This is just how my stepmom makes it. However, I never made it on my own before till now and this recipe gave me the courage to try it myself. It came out great ?Reply
Lisa
I'm glad you gave it a try. My father would make it this way, but he would cut up a whole chicken so there was always skin and bones. I prefer using boneless thighs in mine.
Reply
Emily Kemp
This sounds so delicious, I love how easy it is too!Reply
Roseanne
How many servings? i could not find this information
Reply
Lisa
It makes 4 servings
Reply
Liz Heyer
This is absolutely delicious, Lisa! This recipe has become a part of our regular rotation. I love that it is an authentic family recipe as well. Thanks for sharing!
Reply
Lisa
You're very welcome Liz! It's one of the few low carb recipes that my entire family enjoys.
Reply
Cheryl
Do you put adobe seasoning on the chicken?
Reply
Lisa
I don't use that. Just the garlic, soy sauce (or coconut aminos these days), and vinegar along with oil.
Reply
Jimmy
This looks delicious. What veggies would you serve with this? Would you mix them in with the chicken and sauce?
Reply
Lisa
My family liked the chicken cooked dry and browned so I serve the veggies on the side. Any low carb vegetable goes well with it.
Reply
