Low Fat Adobo Chicken
Satisfy your craving for Filipino comfort food with this healthier twist on a classic—Low Fat Adobo Chicken. This recipe combines tender, skinless chicken thighs with the bold, tangy flavors of low-sodium soy sauce, white vinegar, garlic, and bay leaves, simmered to perfection for a dish that’s rich in taste but light on fat. A quick 10-minute prep time and a 40-minute simmer ensure a hassle-free, deeply flavorful meal. Perfectly caramelized onions and a sprinkle of fresh green onions add layers of texture and freshness, making it an ideal low-carb, high-protein dinner option. Serve this hearty yet guilt-free dish over a bed of steamed rice for a wholesome, satisfying meal the whole family will love. Whether you're looking for an easy weeknight dinner or aiming to incorporate healthy, low-fat meals into your routine, this Low Fat Adobo Chicken is guaranteed to deliver big flavor without the extra calories.
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Recipe Information
Ingredients
- 6 pieces Skinless chicken thighs
- 0.5 cup Soy sauce, low-sodium
- 0.25 cup White vinegar
- 0.5 cup Water
- 4 pieces Garlic cloves, minced
- 3 pieces Bay leaves
- 1 teaspoon Whole black peppercorns
- 1 medium Onion, sliced
- 1 tablespoon Olive oil
- 2 tablespoons Green onions, chopped (for garnish)
Instructions
In a large mixing bowl, combine the low-sodium soy sauce, white vinegar, minced garlic, bay leaves, and whole black peppercorns. Stir to mix the ingredients well.
Add the skinless chicken thighs to the bowl, ensuring they are fully coated with the marinade. Cover and let it marinate for at least 30 minutes in the refrigerator or overnight for a more intense flavor.
In a large skillet or Dutch oven, heat the olive oil over medium heat.
Remove the chicken thighs from the marinade, letting any excess marinade drip back into the bowl, and reserve the marinade for later.
Add the sliced onion to the skillet and sauté until they become translucent, about 3 minutes.
Place the marinated chicken in the skillet and sear each side until lightly browned, about 2-3 minutes per side.
Pour the reserved marinade and 1/2 cup of water into the skillet with the chicken. Allow this to come to a simmer.
Reduce the heat to low, cover the skillet, and let the chicken simmer for about 30-35 minutes, or until the chicken is fully cooked and tender. Turn the chicken occasionally and ensure it is evenly cooked.
Taste the sauce and adjust seasoning with a pinch of black pepper if necessary, as the low-sodium soy sauce may require some additional seasoning.
Remove the bay leaves before serving.
Serve the chicken adobo hot over steamed rice and garnish with chopped green onions.
Nutrition Facts
Calories |
861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 54% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 334 mg | 111% | |
| Sodium | 4227 mg | 184% | |
| Total Carbohydrate | 29.5 g | 11% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 6.7 g | ||
| Protein | 85.8 g | 172% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 130 mg | 10% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1980 mg | 42% | |
*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.
