Filipino chicken adobo makes a delicious low carb dish. The meat is cooked in a tangy mix of cider vinegar, soy sauce and garlic. It’s a family favorite!
Chicken adobo is one of the first dishes I learned to cook after moving away to college. My father is Filipino and he introduced me to this simple dish from the Philippines. I remember eating it often in our house while growing up. My father would cut up a chicken in small pieces and it was enough to feed our family of eight.
Although my dad often left bone and skin on the chicken meat, I prefer to use boneless/skinless chicken meat. I used to use chicken breasts, but now that my diet is low carb high fat, I prefer making it with thigh meat. The thigh meat is also much juicier than breast meat which tends to be a bit dry after cooking.
I’ve been making low carb Filipino chicken adobo ever since I first left home for college. I never measured the ingredients. I just estimate as I dump in the ingredients. Therefore, the measurements in my recipe are approximate so feel free to adjust them to suit your own taste.
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Low Carb Filipino Chicken Adobo
- 1 pound boneless chicken, cut into pieces
- 2 Tablespoons olive oil
- 3 Tablespoons apple cider vinegar
- 2 Tablespoons soy sauce
- 1 ½ teaspoons minced garlic
- Mix oil, vinegar, soy sauce, and garlic in pan.
- Add chicken and coat with oil mixture.
- Cover, simmer on medium for 10-15 minutes.
- Uncover and cook on medium high until browned, stirring occasionally.
Nutrition per serving: 284 calories, 15.4g fat, 549mg sodium, 1.1g carbs, 33.4g protein