Low Sodium Chicken Adobo
Discover the bold, savory flavors of the Philippines with a heart-healthy twist in this Low Sodium Chicken Adobo recipe. Perfectly tender chicken thighs are marinated in a flavorful blend of low sodium soy sauce, apple cider vinegar, garlic, and bay leaves, then simmered to perfection for a tangy, garlicky glaze with just a touch of natural sweetness from honey. This version maintains the soul of the classic dish while catering to low-sodium diets, without sacrificing that iconic adobo taste. Ready in just under an hour with 15 minutes of easy prep, it’s a wholesome, family-friendly meal best served over warm steamed rice or alongside your favorite vegetable dish. Garnished with fresh scallions for a vibrant finish, this dish proves that healthy eating can be deeply satisfying and full of flavor.
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Recipe Information
Ingredients
- 6 pieces boneless skinless chicken thighs
- 0.25 cup low sodium soy sauce
- 0.25 cup apple cider vinegar
- 0.5 cup water
- 2 pieces bay leaves
- 4 pieces garlic cloves, minced
- 1 teaspoon black peppercorns
- 1 medium onion, sliced
- 2 tablespoons canola oil
- 2 tablespoons scallions, chopped
- 1 teaspoon honey
Instructions
In a large bowl, combine the low sodium soy sauce, apple cider vinegar, water, bay leaves, minced garlic, and black peppercorns.
Add the chicken thighs to the marinade, ensuring they are well coated. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes, or for better results, overnight.
When ready to cook, heat the canola oil in a large skillet over medium-high heat.
Remove the chicken from the marinade, reserving the marinade for later use. Pat the chicken dry with paper towels.
Add the chicken thighs to the skillet, skin-side down if there is skin, and cook until golden brown on each side, about 3-5 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced onion and sauté until softened and translucent, about 5 minutes.
Return the chicken thighs to the skillet, then pour the reserved marinade over the chicken.
Bring the mixture to a boil, then reduce to a simmer. Cover and let cook for 30-35 minutes, or until the chicken is tender and fully cooked through.
Uncover the skillet, add the honey, and increase the heat to let the sauce reduce until slightly thickened, about 5-10 minutes.
Once the sauce has thickened, turn off the heat. Garnish with chopped scallions before serving.
Serve the Low Sodium Chicken Adobo with steamed rice or your favorite side dish for a complete meal.
Nutrition Facts
Calories |
777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.1 g | 62% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 265 mg | 88% | |
| Sodium | 2586 mg | 112% | |
| Total Carbohydrate | 31.1 g | 11% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 13.0 g | ||
| Protein | 56.2 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 149 mg | 11% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1201 mg | 26% | |
*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.
