This Keto 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.
What you will need
Chicken Drumsticks: The drumsticks are a great part of the chicken to use, although I have seen other use chicken thighs for this recipes.
Soy sauce: Soy sauce is essential for salting and brings out so much flavor in the marinade.
Garlic: I love using fresh garlic for best flavor.
Vinegar: Apple cider vinegar is my favorite vinegar to use for this, although you can use rice vinegar as well.
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 Keto Chicken Adobo with:
- SHISHITO PEPPERS WITH SPICY MAYO SAUCE
- 10 MINUTE SESAME LIME BOK CHOY
- HOW TO MAKE CHIPOTLE CILANTRO LIME WHITE RICE