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FILIPINO CHICKEN ADOBO

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Learn how to make easy chicken adobo, a flavorful Filipino meal with sliced onions and a bold tangy sauce and this is Keto and low carb.



I first made chicken adobo in the Instant Pot, and later adapted it for the stovetop. Both recipes have nearly identical ingredients. The main difference is that the pressure cooker version has a much thicker sauce, and does a thorough job of breaking down the onions so that they impact significant sweetness to the resulting sauce.
RECIPE OVERVIEW
  • This recipe refers to Filipino chicken adobo, not the adobo sauce that originated in Spanish cuisine. The Filipinos independently developed a similar sauce, which Spanish colonists called “adobo” because of some similarities, hence the name.
  • Filipino chicken adobo combines chicken with vinegar and soy sauce, plus aromatics like onions and garlic. It’s simmered on the stovetop until the chicken is tender and the sauce is reduced.
  • The resulting sauce is a bold sauce bursting with flavor. It’s tangy, salty, and rich. If you don’t like strong sauces and prefer blander foods in general, this dish is definitely not for you.
FILIPINO CHICKEN ADOBO RECIPE
Learn how to make easy chicken adobo, a flavorful Filipino meal with sliced onions and a bold tangy sauce and this is Keto and low carb.

Ingredients
  • 2 pounds boneless skinless chicken thighs (about 7)
  • 1/2 cup low-sodium soy sauce
  • 1/3 cup white vinegar
  • 1 small onion sliced
  • 5 cloves garlic minced
  • 3 bay leaves
  • 1 scallion sliced
  • 1 tablespoon olive oil
  • 1/4 teaspoon cayenne
  • salt and coarse black pepper
Instructions
  1. In a bowl, stir together soy sauce, vinegar, garlic, and cayenne until well-mixed. Set aside.
  2. Pat chicken thighs dry with paper towels. Trim any excess fat. Generously season them on both sides with salt and pepper.
  3. Heat a 10 inch pan over medium-high heat. When the pan is hot, add olive oil to coat the bottom of the pan. Add chicken thighs in a single layer. Cook for a few minutes to brown, flip, and repeat for the other side.
  4. Reduce to medium-low heat. Evenly distribute onions and bay leaves on top of the chicken. Evenly pour soy sauce and vinegar mixture over the chicken and onions.
  5. Cover with a lid and simmer for 10 minutes.
  6. Uncover, and increase to medium heat. Cook for 15 minutes to let the flavors soak in.
  7. Flip the chicken thighs. Cook for another 15 minutes or until the sauce is thickened to your preference.
  8. Turn off the heat. Remove the bay leaves, if desired. Top with scallions, and serve. 

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