Low Sodium Adobo Chicken
Savor the bold, tangy flavors of **Low Sodium Adobo Chicken**, a healthier twist on the classic Filipino dish without sacrificing its signature taste. This recipe combines tender, juicy bone-in chicken thighs with a flavorful marinade of low sodium soy sauce, white vinegar, garlic, and aromatic bay leaves, ensuring you enjoy all the deliciousness with reduced salt. Brown sugar adds a subtle hint of sweetness, while whole black peppercorns provide a gentle kick of spice. Perfectly seared chicken is simmered to perfection, creating a rich, savory sauce that pairs beautifully with steamed rice. With minimal prep time and straightforward techniques, this dish makes a fantastic weeknight dinner that’s big on flavor and easy on sodium.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Chicken thighs, bone-in, skin-on
- 0.25 cup Low sodium soy sauce
- 0.25 cup White vinegar
- 0.5 cup Water
- 4 cloves Garlic cloves, crushed
- 2 whole Bay leaves
- 1 teaspoon Whole black peppercorns
- 1 medium Onion, sliced
- 2 tablespoons Canola oil
- 1 tablespoon Brown sugar
Instructions
Start by preparing the marinade. In a large bowl, combine the low sodium soy sauce, white vinegar, water, and crushed garlic cloves. Mix well.
Place the chicken thighs in the bowl, ensuring they are submerged in the marinade. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes to 1 hour; overnight for best results.
Once marinated, remove the chicken from the refrigerator. Heat the canola oil in a large skillet or pot over medium-high heat.
Add the chicken thighs, skin side down, to the skillet and sear until the skin turns golden brown, about 5 minutes. Turn the chicken over to sear the other side for another 3 minutes. Remove the chicken and set aside.
In the same skillet, add the sliced onion and sauté until translucent, about 3 minutes.
Return the chicken to the skillet. Pour the marinade over the chicken, and add the bay leaves and peppercorns. Stir in the brown sugar.
Bring the mixture to a boil, then reduce heat to low. Cover and let simmer for 30 minutes, turning the chicken halfway through the cooking process.
After 30 minutes, uncover the skillet and continue to simmer for an additional 10 minutes or until the sauce slightly thickens.
Remove from heat and discard the bay leaves. Serve the adobo chicken hot over steamed rice and enjoy this savory, low sodium meal.
Nutrition Facts
Calories |
2497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.1 g | 217% | |
| Saturated Fat | 41.0 g | 205% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 853 mg | 284% | |
| Sodium | 3066 mg | 133% | |
| Total Carbohydrate | 32.8 g | 12% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 15.4 g | ||
| Protein | 210.0 g | 420% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2758 mg | 59% | |
*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.
