Keto Adobo Chicken
Elevate your low-carb meal plan with this mouthwatering Keto Adobo Chicken, a flavorful twist on the Filipino classic. Perfectly seasoned bone-in, skin-on chicken thighs are marinated in a rich blend of coconut aminos, white vinegar, garlic, and spices, ensuring every bite is packed with tangy and savory goodness. Unlike traditional recipes, this keto-friendly version uses coconut aminos to keep it gluten-free and low-carb, while avocado oil adds a healthy touch. The chicken is seared to golden perfection, then simmered until tender in the aromatic marinade, allowing its signature flavors to shine. Topped with fresh scallions for a burst of brightness, this dish is ideal for keto enthusiasts seeking a satisfying and wholesome dinner option. Simple to prepare and ready in under an hour, it's a bold and delicious way to stay on track with your healthy lifestyle.
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Recipe Information
Ingredients
- 8 pieces Chicken thighs (bone-in, skin-on)
- 0.5 cup Coconut aminos
- 0.25 cup White vinegar
- 0.25 cup Water
- 6 cloves Garlic cloves
- 3 leaves Bay leaves
- 1 tablespoon Whole black peppercorns
- 2 tablespoons Avocado oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 Scallions
Instructions
Prepare the chicken by patting the thighs dry with paper towels. Season them with salt and black pepper.
Peel and crush the garlic cloves and set them aside.
In a large mixing bowl, combine the coconut aminos, white vinegar, and water. Add the crushed garlic, bay leaves, and whole peppercorns to the mixture.
Place the seasoned chicken thighs in the bowl, ensuring they're well coated with the marinade. Cover and marinate for at least 30 minutes, or overnight for better flavor.
Heat the avocado oil in a large pot or Dutch oven over medium-high heat.
Once the oil is hot, remove the chicken from the marinade, reserving the marinade, and sear the thighs skin-side down until golden brown, about 3-4 minutes on each side. Remove the chicken and set aside.
In the same pot, add the reserved marinade and bring it to a simmer.
Return the chicken to the pot, skin-side up, making sure the liquid does not cover the crispy chicken skin, allowing it to remain crisp during cooking.
Cover and simmer on low heat for 30-35 minutes until the chicken is tender and fully cooked through.
While the chicken is cooking, finely chop the scallions for garnish.
Once the chicken is cooked, taste the sauce and adjust seasoning with additional salt or coconut aminos if necessary.
Serve the keto adobo chicken hot, garnished with chopped scallions, and enjoy!
Nutrition Facts
Calories |
2944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.5 g | 274% | |
| Saturated Fat | 56.8 g | 284% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 972 mg | 324% | |
| Sodium | 5488 mg | 239% | |
| Total Carbohydrate | 39.5 g | 14% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 24.8 g | ||
| Protein | 219.0 g | 438% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 250 mg | 19% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2572 mg | 55% | |
*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.
