Low Carb Filipino Chicken Adobo

4 servings
2 hr

· Print Recipe

This Low Carb Filipino Chicken Adobo is made with chicken drumsticks, soy sauce, vinegar, garlic, bay leaves and simmered into perfection. This is a sweet and sour dish that has become a staple in my house. Adobo Chicken is a national dish of the Philippines and will most likely become a staple in your home as well. This is an effortless recipe because you can just cover at a low heat, set a timer, and go about your day.

This Low Carb Filipino Chicken Adobo is traditionally made with peppercorns. I tried it with peppercorns and with regular pepper and both taste amazing. I love slow cooked bone-in chicken and this is by far one of my favorites. This is a one pot recipe which makes cleanup that much easier.


How to make it:

Marinate the chicken in soy sauce, vinegar, peppercorns, salt and garlic for at least an hour to 6 hours.


In a large lidded saucepan on medium-high heat, add oil and wait for it to shimmer. Add the drumsticks (reserve the marinade) and brown all over, about 8 minutes, turning once halfway.


Pour the marinade into the pot, bring to a boil, and then reduce the heat to medium-low and cover. Cook until the meat is tender, about 45 minutes.


Remove the cover and cook an additional 15 minutes, until the sauce reduces.


Discard the bay leaves and serve over Cilantro Lime rice. Salt as needed.


Serve this Low Carb Filipino Chicken Adobo with:
  • SHISHITO PEPPERS WITH SPICY MAYO SAUCE
  • 10 MINUTE SESAME LIME BOK CHOY
  • HOW TO MAKE CHIPOTLE CILANTRO LIME WHITE RICE

Low Carb Filipino Chicken Adobo

Recipe details

  • 4  servings
  • Prep time: 1 Hours Cook time: 1 Hours Total time: 2 hr
Show Nutrition Info
Hide Nutrition Info

Ingredients


  • 8 chicken drumsticks, on the bone (skinless optional)
  • ⅓ cup low sodium soy sauce
  • ⅓ cup apple cider vinegar or rice vinegar
  • 3 tablespoon minced garlic
  • 4 bay leaves
  • 2 tablespoons olive oil
  • 1 teaspoon whole black peppercorns
  • Salt, as desired

Instructions


Marinate the chicken in soy sauce, vinegar, peppercorns, salt and garlic for at least an hour to 6 hours.
In a large lidded saucepan on medium-high heat, add oil and wait for it to shimmer. Add the drumsticks (reserve the marinade) and brown all over, about 8 minutes, turning once halfway.
Pour the marinade into the pot, bring to a boil, and then reduce the heat to medium-low and cover. Cook until the meat is tender, about 45 minutes.
Remove the cover and cook an additional 15 minutes, until the sauce reduces.
Discard the bay leaves and serve over Cilantro Lime rice. Salt as needed.

Tips

  • Marinate overnight for best results!

Maxine
Want more details about this and other recipes? Check out more here!
Go

Comments

  • Lori Lori on Oct 07, 2021

    We lived there for 4 years miss it a lot. But I for got how to make it.. It's 1 of my favorite. We only eat white meat. How would I do it with chicken brest and how long.

  • Mic23683346 Mic23683346 on Oct 07, 2021

    what is ..&frac 13; cup......im guessing 1/3 cup

Next