Adobo Chicken * Low Carb Version

My step-father Bob is Filipino, and one of the best cooks I know.  One of my favorites dishes from his kitchen is Adobo Chicken. The sauce is so flavorful, the recipe is so easy, and the leftovers are better than the first day. This recipe can easily be modified to exchange beef or pork in place of the chicken, it is very versatile. I have made slight adjustments to the authentic recipe to adapt to a keto or low carb lifestyle. With less than 1g net carb per serving you can guiltlessly double the recipe or double your servings.

Recipe Yields 5 small servings.  Macros Per Serving: 26g Protein, 11g Fat, 234 Calories, 1.5 g net Carb

Ingredients for Adobo Chicken:

  • 5 skin-on bone-in chicken thighs
  • 1/4 cup soy sauce ** use coconut aminos if strick keto
  • 1/2 distilled white vinegar **white vinegar for strick keto
  • 6-8 cloves garlic, smashed with the side of a knife and peeled
  • 1 teaspoon whole black peppercorns
  • 2 bay leaves

Ingredients for Cauliflower Rice:

  • 2-3 Bags of Frozen Cauliflower (16-24oz)
  • 4 Tbsp Grass-fed Butter
  • Salt And Pepper to Taste

1. Place the soy sauce, vinegar, garlic, black peppercorns, and bay leaves in a large, nonreactive sauté pan, and then nestle the chicken thighs, skin side down, into the pan.

2. Bring the liquid to a boil over high heat, and then cover and simmer over low heat for 20 minutes.

3. Turn the chicken over, and then cover and simmer for another 15 minutes.

4. Uncover the pan, and then increase the heat to high and return the sauce to a boil. While occasionally turning and basting the chicken, continue boiling the sauce, uncovered, until it is reduced by half and thickens slightly, 5–7 minutes.

5. Place frozen cauliflower bags in the microwave for 5 minutes. Remove and place into a saucepan with butter. You want to cook out excess water. Add salt and pepper.

6. *Option* While the sauce is reducing, you may transfer the chicken thighs, skin side up, to a foil-lined sheet pan. Brown the chicken thighs underneath the broiler for 3–5 minutes. Use freshly ground black pepper instead of whole peppercorns.

7. Plate the Cauliflower, top with Chicken Thighs, add juice to your hearts content!!

Side note: when storing leftovers, if there is any…place in tupperware all together allowing the cauliflower to really soak up all the juice. 10xs as good the next day.

Please Subscribe, like, follow, rate, and comment below if you approve and or have tried out this dish. I would love to hear from you.

Here is the section some of you are looking for! The part where we list all of the ingredients and instructions at the bottom without reading the hard work of the blogger LOL I used to do the same thing. Judgement free zone! But you’re still a little shit and Boogie still loves you. xoxo

Ingredients for Adobo Chicken:

  • 5 skin-on bone-in chicken thighs
  • 1/4 cup soy sauce ** use coconut aminos if strick keto
  • 1/2 distilled white vinegar **white vinegar for strick keto
  • 6-8 cloves garlic, smashed with the side of a knife and peeled
  • 1 teaspoon whole black peppercorns
  • 2 bay leaves

Ingredients for Cauliflower Rice:

  • 2-3 Bags of Frozen Cauliflower (16-24oz)
  • 4 Tbsp Grass-fed Butter
  • Salt And Pepper to Taste

Instructions:


1. Place the soy sauce, vinegar, garlic, black peppercorns, and bay leaves in a large, nonreactive sauté pan, and then nestle the chicken thighs, skin side down, into the pan.
2. Bring the liquid to a boil over high heat, and then cover and simmer over low heat for 20 minutes.
3. Turn the chicken over, and then cover and simmer for another 15 minutes.
4. Uncover the pan, and then increase the heat to high and return the sauce to a boil. While occasionally turning and basting the chicken, continue boiling the sauce, uncovered, until it is reduced by half and thickens slightly, 5–7 minutes.

5. Place frozen cauliflower bags in the microwave for 5 minutes. Remove and place into a saucepan with butter. You want to cook out excess water. Add salt and pepper.

6. *Option* While the sauce is reducing, you may transfer the chicken thighs, skin side up, to a foil-lined sheet pan. Brown the chicken thighs underneath the broiler for 3–5 minutes. Use freshly ground black pepper instead of whole peppercorns.

7. Plate the Cauliflower, top with Chicken Thighs, add juice to your hearts content!!

Side note: when storing leftovers, if there is any…place in tupperware all together allowing the cauliflower to really soak up all the juice. 10xs as good the next day.

One thought on “Adobo Chicken * Low Carb Version

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