Chicken Adobo is a beloved dish hailing from the Philippines that many of you have probably tasted at some point. The name Adobo comes from the Spanish word meaning to pickle or marinate before cooking.
While its origins can be traced back to Spain, this dish has become a staple in Filipino cuisine. Today, I’m excited to share with you my delicious Keto version of Chicken Adobo recipe, complete with all the secrets.
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The magic of Chicken Adobo lies in the combination of flavors from vinegar, garlic, bay leaf, soy sauce (I recommend Kikkoman), and peppercorns. This unique marinade can transform any meat, whether it’s beef, pork, or chicken.
What’s incredible about this Keto Chicken Adobo is that it doesn’t require tomatoes, ginger, or even onions. You can easily pack it for your work lunch or serve it as finger food at a party. Traditionally, Adobo chicken is enjoyed with steamed rice and its flavorful gravy.
When I prepared it for myself, I opted for a lighter gravy and enjoyed it as is, alongside some sautéed broccoli. The key to achieving the most delicious Chicken Adobo is allowing the chicken to marinate for at least twelve to fourteen hours.
I marinated the chicken overnight and cooked it for dinner the next day, with a cooking time of just ten minutes. The result? Juicy, flavorful chicken that permeated with the enticing aroma of garlic, bay leaf, and peppercorns.
It’s worth noting that this dish has a tangy base, which gives it a distinct character.
In my research, I discovered that some Filipinos like to add a touch of palm sugar to balance the flavors. If you prefer a sweeter note, you can experiment with adding a few drops of stevia or reducing the amount of soy sauce for a milder saltiness.
Personally, I loved the dish as it is and will definitely be making it again.
Keto Chicken Adobo Recipe
Keto Chicken Adobo
Equipment
- Bowl
- Wok
- Spatula
Ingredients
- 225 gm Chicken Breast Boneless
- ½ tbsp Black Peppercorns Whole
- 1/1 tbsp Bay Leaf/Bay Leaf Powder
- 1 Clove Garlic
- 3/4th tbsp Soy Sauce
- 1 tbsp Olive Oil
- 1 Tbs Ghee
- ½ Tbs Pink Salt
Instructions
- Wash the chicken and cut it into small pieces.
- In a bowl add the chicken pieces, vinegar, soy sauce, bay leaf, garlic, olive oil and peppercorns.
- Mix well and add enough water, which submerges the chicken completely.
- Cover and let it marinate for at least four to 14 hours.
- Next day, drop the chicken, with the marinade in a heavy bottom pan and bring it to a boil.
- Once it starts boiling, cover the pan, lower the heat and let it cook for five to seven minutes. My chicken was fully done in this time.
- Now pick out the chicken pieces and reduce the sauce, till half the quantity is left. Switch off the heat and let it cool down.
- In a wok add the ghee and heat it.
- Drop the chicken pieces in it ,and fry till they turn golden in colour.
- Lower the heat and strain the gravy over this chicken. Cook for just another minute and switch off the heat.
Notes