Chicken Adobo Lower Fat and Sodium
Elevate your weeknight dinner game with this healthier twist on a Filipino classic—Chicken Adobo Lower Fat and Sodium. This recipe keeps all the iconic tangy, savory, and slightly sweet flavors you love, while using skinless chicken thighs, low-sodium soy sauce, and a subtle touch of natural sweetener for a lighter yet satisfying dish. Marinated in a blend of vinegar, garlic, and spices, the chicken is seared to perfection and simmered until tender in a reduced, flavorful sauce. It's a guilt-free comfort food option that’s quick to prepare, ideal for meal prep, and pairs beautifully with steamed brown rice or cauliflower rice. Perfect for those seeking lower sodium and healthier adobo without sacrificing tradition or taste!
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Recipe Information
Ingredients
- 8 pieces Skinless, bone-in chicken thighs
- 0.25 cup Low-sodium soy sauce
- 0.25 cup Coconut vinegar or white vinegar
- 0.5 cup Water
- 4 cloves Garlic, minced
- 2 leaves Bay leaves
- 1 teaspoon Black peppercorns, cracked
- 1 medium Onion, sliced thinly
- 1 tablespoon Canola or avocado oil
- 1 teaspoon Stevia or other natural sweetener (optional)
Instructions
In a large mixing bowl, combine the low-sodium soy sauce, vinegar, water, minced garlic, bay leaves, and cracked black peppercorns. Stir well to form the marinade.
Add the chicken thighs to the bowl, ensuring they are evenly coated with the marinade. Cover and refrigerate for at least 30 minutes or up to 8 hours for deeper flavor.
Heat the oil in a deep skillet or pot over medium heat. Once hot, add the sliced onions and sauté until softened and translucent, about 3-4 minutes.
Remove the chicken from the marinade, reserving the liquid. Pat the chicken dry gently with paper towels and add to the skillet. Sear the chicken on both sides until lightly browned, about 2-3 minutes per side.
Pour the reserved marinade into the skillet with the chicken. Add stevia or natural sweetener if desired for a touch of balance.
Cover the skillet and let the mixture come to a simmer over medium-low heat. Cook the chicken for about 25-30 minutes, turning it halfway through, until it is cooked through and tender.
Uncover the skillet and allow the sauce to reduce slightly for another 5-7 minutes until it thickens to your desired consistency.
Taste the sauce and adjust with a splash of water or a pinch more stevia if needed. Remove the bay leaves before serving.
Serve hot with steamed brown rice or cauliflower rice for a healthier option. Enjoy your low-fat and low-sodium Chicken Adobo!
Nutrition Facts
Calories |
2743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.3 g | 188% | |
| Saturated Fat | 37.1 g | 186% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1308 mg | 436% | |
| Sodium | 2978 mg | 129% | |
| Total Carbohydrate | 20.6 g | 7% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 4.8 g | ||
| Protein | 322.3 g | 645% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 216 mg | 17% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 3120 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
