This Chicken Adobo recipe is a dinnertime flavor explosion! With juicy, succulent chicken thighs in a tangy, zesty sauce, it will become an instant family favorite.
It’s been a long time since I revisited this easy Chicken Adobo, and I had forgotten how much I love it. It used to be a staple in our house, made for dinner with semi-regularity. But I hesitate to admit that I haven’t made it in many years.
In a donkey’s age, as my mother used to say!
I was suddenly inspired to resurrect this Keto Chicken Adobo, and I couldn’t believe I let it languish in obscurity for so long. If you want an easy keto dinner recipe that has everyone begging for second helpings, this is the one!
And check out my French Onion Chicken recipe while you’re at it.
Why you need to make this recipe
Chicken Adobo is a famous Filipino dish, and rightly considered the “unofficial” national dish of the country. A friend of Filipino heritage introduced me to it when I lived in Boston, but strangely, it never occurred to me to request her family recipe.
Then I chanced upon it in a cookbook and started making it for my family. They loved it from the get-go. I made a few simple modifications, and low and behold, I had created Keto Chicken Adobo. That was back in 2011, if you can believe it!
It’s an easy recipe that has minimal prep work, and it results the most tender, fall-off-the-bone chicken you’ve ever had. The final step of grilling or broiling creates a crispy finish that almost resembles burnished gold.
It also makes plenty of luscious, tangy sauce too. Pair it with some coconut cauliflower rice to soak up all that deliciousness!
Reader Reviews
“I made this last week and it was delicious. Served with Cauliflower RIce and Green Beans. I over did the sauce at the end so it was way to thick, but the chicken as prepared was outstanding. Will be a regular on our menu.” — John D.
“What a great recipe! This was embarrassingly easy to make and with a stellar result. I’ve had beef adobo and hadn’t ever made any adobo myself until tonight. A big hit with the hubby and we’ll definitely be having this again. Thanks!” — Anonymous
“Your Chicken Adobo recipe is out of this world. I made it tonight only because you recommended it as one of the best chicken dishes you make. I can appreciate why you would. The chicken was moist and tender and the sauce added a wonder flavor and a sense of something really special.” — Sandra
Ingredients you need
- Bone-in chicken thighs: Bone-in chicken makes this Chicken Adobo recipe hearty and satisfying. You can use all thighs or a combination of thighs and drumsticks.
- Tamari: I prefer tamari because it has a stronger flavor than soy sauce, and is gluten-free. But soy sauce works as well.
- Apple cider vinegar: You can also use white vinegar or rice vinegar.
- Swerve Brown: A little sweetener balances the acidity and helps caramelize the chicken and sauce. You can skip it if you prefer.
- Garlic: Use fresh garlic for a classic flavor.
- Seasonings: Bay leaves and peppercorns are standard in chicken adobo, and I like to add a little bit of red pepper flakes as well.
Step-by-step directions
1. Prepare the sauce: Combine the soy sauce, vinegar, water, Swerve brown, garlic, bay leaves, and peppercorns together in a large skillet or dutch oven. The skillet should be large enough to accommodate the chicken in a single layer. Bring to a boil over medium high heat.
2. Add the chicken: Add the chicken, skin-side down and reduce the heat to medium low. Cover and cook for 30 minutes, turning once during cooking.
3. Broil the chicken: Preheat the broiler. Place the chicken on a broiling pan and set 3 to 4 inches from the heat source. Broil on both sides until golden brown, 3 to 4 minutes per side.
4. Reduce the sauce: Meanwhile, increase the heat on the sauce in the pan until it boils vigorously. Cook until reduced to about 1 cup.
5. Serve: Drizzle the chicken with sauce and sprinkle with green onion. Pass any remaining sauce around at the table
Expert tips
It’s pretty hard to mess up adobo, so this is a very forgiving recipe. Don’t cook the chicken too long in the liquids, or they will become so tender, you will end up with shredded chicken.
While it’s not standard for chicken adobo, I do recommend the step of broiling the chicken. It helps caramelize the chicken to a beautiful burnished gold
Garnish with some fresh cilantro or green onions. If you like it spicy, you can add more red pepper flakes or even a little jalapeño.
You can serve it over cilantro lime cauliflower rice or with some Keto Sesame Noodles.
Frequently Asked Questions
Chicken adobo is a delightfully tangy Filipino dish that contains chicken thighs, soy sauce, vinegar, bay leaves, and peppercorns. Some recipes add ginger or hot peppers for additional flavor.
As long as you don’t add sugar and are mindful of other ingredients, you can enjoy Chicken Adobo on a keto diet. This recipe has only 1.9g of carbs per serving.
If you have any leftover adobo, store it in an air tight container in the refrigerator for up to 4 days. You can also freeze it for up to 4 months.
Related Recipes
Chicken Adobo Recipe
Ingredients
- ⅓ cup tamari or soy sauce
- ¼ cup apple cider vinegar
- ½ cup water
- 1 tablespoon Swerve Brown (optional)
- 4 cloves garlic, minced
- 3 whole bay leaves
- 1 teaspoon peppercorns
- ¼ teaspoon red pepper flakes
- 2 ½ lbs bone-in chicken thighs (or a combination of thighs and drumsticks)
- 1 medium green onion, thinly sliced
Instructions
- Combine the tamari, vinegar, water, Swerve brown, garlic, bay leaves, and peppercorns together in a large skillet or dutch oven. The skillet should be large enough to accommodate the chicken in a single layer. Bring to a boil over medium high heat.
- Add the chicken, skin-side down and reduce the heat to medium low. Cover and cook for 30 minutes, turning once during cooking.
- Preheat the broiler. Place the chicken on a broiling pan and set 3 to 4 inches from the heat source. Broil on both sides until golden brown, 3 to 4 minutes per side.
- Meanwhile, increase the heat on the sauce in the pan until it boils vigorously. Cook until reduced to about 1 cup.
- Drizzle the chicken with sauce and sprinkle with green onion. Pass any remaining sauce around at the table.
Mark says
Great recipe. It is so hard for me to find a good sauce for chicken. I really like yours though. Thanks!
claire says
i have never tried adobo, but it looks like a simple and delicious way to jazz up chicken!
if it is your fave… then i will have to try it!
baking.serendipity says
I have never had this before, but am always up to try a recipe dubbed a favorite 🙂 Thanks for sharing!
baking.serendipity says
I have never had this before, but am always up to try a recipe dubbed a favorite 🙂 Thanks for sharing!
Parsley Sage says
Awesome recipe. I forwarded it to mom and stepdad who are both diabetic and always on the lookout for tasty new recipes. Well done 🙂
By the way…80 degrees in Cayman. I'm pretty sure I hear the ocean call your name today 😉
Maris (In Good Taste) says
I am always looking for new and different ways to make chicken and I think I just found a great one!
Adora's Box says
I am a Filipino and I'd say you cook adobo like a native. Well done! I'm so pleased when non-Filipinos cook Filipino food. Our food is not that popular and it makes me feel proud that other people actually like our food once they've tried it.
grannymumantoog says
This has been my favorite non-fried chicken dish for many years. First discovered it when I lived in Hawaii in the 70s then had a Filipino roommate in the 80s and would ask her to make it at least once a week! I probably use a bit more garlic & pepper cause that's how I learned it but I can't wait to try the crisping idea. Don't know why I didn't think of that before. Learn something new every day, as they say! Thank you.
Angie's Recipes says
Simple to prepare and looks so delicious too!
Brittany says
Looks so good!
Lizzy says
Oh, yummy! I've heard of this dish, but don't remember ever seeing a picture that looked so tempting. I think my family would love this one.I'm always looking for new ways to jazz up my chicken entrees…thanks, my friend!
Our Eyes Eat First says
This recipe looks simple and delicious. Ive never tried it but Im always on the look out for new chicken recipes. Its also great that youve made it diabetic friendly!
MegSmith @ Cooking.In.College says
Haha I think that is a very smart take on blogging and talking about recipes…I am sometimes a little too liberal with exclamatory claims on my blog but that's okay 🙂
This adobo sauce sounds wonderful.
Amy's Cooking Adventures says
This looks wonderful! I am so excited for the snow to melt off so I can fire up the grill and give this a try!
Ang says
This is going on my menu come this next week for sure! And I'm excited that I don't have to go out and get extra ingredients. 🙂
P.S. My husband can't stand the smell of popcorn and If I ever eat it in front of him, I get the total stink eye:/
Becky says
So many chicken recipes, so little time. This chicken looks wonderful, with that sauce and crispy skin. I would adapt this for my Hubby though. and use low sodium soy sauce.
Angela@RecipesFromMyMom says
Carolyn, I can't wait to try this. I'll probably toss in a chicken breast or two to appease the white meat eaters in our family. I'm so anxious to taste the sauce.
Lauren at Keep It Sweet says
I love finding new chicken recipes and I can see why you love this one, what a great flavor combo!
The Harried Cook says
I am in your husband's corner when it comes to boiled eggs… can't stand them!! 🙂 But I love this recipe! I especially love how it calls for only a few ingredients! Looks yummy! Thanks for sharing 🙂
Lindsey @ Gingerbread Bagels says
I am so excited to see chicken adobo on your blog! I'm Filipino and eat it a lot. It reminds me of my childhood. 🙂 I wish I had some of yours right now!