📝 About This Recipe
Experience the soul of Filipino cuisine with this elevated, keto-friendly Chicken Adobo. This dish masterfully balances the sharp tang of cane vinegar with the deep, savory notes of soy sauce, all mellowed by a slow braise that renders the chicken fall-off-the-bone tender. By omitting traditional sugars and starches, we highlight the natural richness of the poultry and the aromatic punch of garlic and peppercorns, creating a low-carb masterpiece that tastes like home.
🥗 Ingredients
The Poultry
- 2 lbs Chicken Thighs (bone-in, skin-on for maximum flavor and keto fats)
- 1 lb Chicken Drumsticks (skin-on)
The Braising Liquid
- 1/2 cup Coconut Aminos or Liquid Aminos (a lower-carb alternative to traditional soy sauce)
- 1/3 cup Filipino Cane Vinegar (or Apple Cider Vinegar for a keto-friendly tang)
- 10-12 cloves Garlic (smashed and peeled)
- 1 tablespoon Whole Black Peppercorns (toasted slightly if possible)
- 4-5 pieces Dried Bay Leaves (whole)
- 1/2 cup Water (to adjust consistency)
- 1 teaspoon Liquid Monk Fruit or Erythritol (optional, to balance the acidity without adding carbs)
For Searing and Garnish
- 2 tablespoons Avocado Oil (high smoke point)
- 1 inch knob Fresh Ginger (sliced into thin rounds)
- 2 stalks Scallions (thinly sliced on a bias)
- 1 tablespoon Fried Garlic Bits (sugar-free)
- 1-2 pieces Bird's Eye Chili (optional, for a spicy kick)
👨🍳 Instructions
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1
Pat the chicken pieces completely dry with paper towels; moisture is the enemy of a good sear. Season lightly with salt, bearing in mind the saltiness of the aminos later.
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2
In a large, heavy-bottomed pot or Dutch oven, heat the avocado oil over medium-high heat until shimmering.
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3
Place the chicken skin-side down in the pot. Sear for 5-7 minutes without moving them until the skin is golden brown and crispy. Flip and sear the other side for 3 minutes, then remove chicken and set aside.
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4
Reduce heat to medium. In the remaining fat, add the smashed garlic cloves and ginger slices. Sauté for 1-2 minutes until the garlic is fragrant and just beginning to turn golden.
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5
Pour in the coconut aminos, vinegar, water, peppercorns, and bay leaves. If using a keto sweetener, add it now. Scrape the bottom of the pot with a wooden spoon to release any browned bits (fond).
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6
Bring the liquid to a gentle simmer. Do not stir the liquid immediately after adding the vinegar; let the raw acidity cook off for about 2 minutes.
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7
Return the chicken pieces to the pot, arranging them so they are partially submerged in the braising liquid.
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8
Cover the pot with a lid, reduce the heat to low, and simmer gently for 25-30 minutes. The chicken should be very tender when pierced with a fork.
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9
Remove the lid and transfer the chicken to a plate. Increase the heat to medium-high to reduce the sauce.
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10
Boil the sauce for 5-8 minutes until it thickens slightly and becomes a glossy, rich glaze. It should coat the back of a spoon.
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11
Taste the sauce. If it's too salty, add a splash of water; if too acidic, another drop of keto sweetener.
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12
Return the chicken to the pot and toss gently to coat every piece in the reduced sauce.
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13
Transfer to a serving platter. Garnish generously with sliced scallions and toasted garlic bits.
💡 Chef's Tips
Don't stir the vinegar right away—letting it boil undisturbed for a minute or two removes the harsh 'raw' bite. For the best flavor, use bone-in chicken; the marrow adds a depth of flavor that boneless cuts simply cannot match. If you have the time, marinate the chicken in the aminos and garlic for 2 hours before cooking to deeply season the meat. To get extra crispy skin, you can broil the finished chicken for 2-3 minutes after braising but before the final toss in the sauce. Leftover adobo is even better the next day as the flavors continue to marry in the fridge.
🍽️ Serving Suggestions
Serve over a bed of buttery cauliflower rice to soak up the glorious adobo sauce. Pair with a side of sautéed bok choy or kangkong (water spinach) with a hint of garlic. A chilled glass of dry Riesling or a crisp sparkling water with lime cuts through the richness beautifully. Add a soft-boiled egg to the sauce during the last 5 minutes of simmering for a traditional touch. Serve alongside some Filipino-style pickled papaya (Atchara) made with a keto-friendly sweetener.