Low Carb Chicken Adobo
Capture the bold, savory flavors of Filipino cuisine with this Low Carb Chicken Adobo, a keto-friendly twist on the classic dish. Tender, bone-in chicken thighs are marinated in a tangy blend of coconut aminos, apple cider vinegar, garlic, and spices, then seared to a golden perfection before simmering in the rich, aromatic sauce. This dish is packed with umami and uses coconut aminos as a low-sodium, gluten-free alternative to soy sauce, making it perfect for those watching their carbs. Finished with a squeeze of lime and a sprinkle of fresh green onions, this one-pan recipe requires just 15 minutes of prep and is ready to serve in under an hour. Pair it with cauliflower rice or steamed veggies for a wholesome, perfectly balanced low-carb meal. Perfect for weeknight dinners or impressing guests with a healthier spin on a beloved classic!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs, bone-in and skin-on
- 0.5 cup Coconut aminos
- 0.25 cup Apple cider vinegar
- 0.5 cup Water
- 5 cloves Garlic, minced
- 1 teaspoon Black peppercorns
- 3 whole Bay leaves
- 1 medium Onion, sliced
- 2 tablespoons Olive oil
- Salt (to taste)
- 2 tablespoons Green onions, chopped (for garnish)
- Lime wedges (for serving)
Instructions
1. In a large bowl, combine coconut aminos, apple cider vinegar, water, minced garlic, and whole black peppercorns. Add the chicken thighs, ensuring they are submerged in the marinade. Cover and allow to marinate in the refrigerator for at least 30 minutes to 1 hour, or overnight for best flavor.
2. After marinating, remove the chicken from the marinade and set the marinade aside for later use.
3. In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add the chicken thighs skin-side down and sear until the skin is crispy and golden brown, about 5 minutes. Flip and sear the other side for another 2-3 minutes.
4. Remove the chicken from the skillet and set aside. In the same skillet, add the sliced onion and sauté until translucent, about 3 minutes.
5. Return the chicken to the skillet. Pour in the reserved marinade, add the bay leaves, and bring to a boil.
6. Reduce the heat to low, cover, and let simmer for 35-40 minutes, or until the chicken is cooked through and tender.
7. Remove the lid and increase the heat to medium-high to thicken the sauce, about 5 minutes.
8. Adjust the seasoning with salt, if necessary. Remove from heat and let it rest for a few minutes.
9. Serve the Low Carb Chicken Adobo garnished with chopped green onions and lime wedges on the side for a fresh zest.
10. Enjoy this delightful meal with your choice of low-carb sides, like steamed broccoli or cauliflower rice.
Nutrition Facts
Calories |
2542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.0 g | 215% | |
| Saturated Fat | 43.1 g | 216% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 846 mg | 282% | |
| Sodium | 3271 mg | 142% | |
| Total Carbohydrate | 47.2 g | 17% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 30.8 g | ||
| Protein | 203.0 g | 406% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 203 mg | 16% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2562 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.
