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This Filipino chicken adobo recipe 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.
My father often left bone and skin on the chicken meat for his Filipino Chicken Adobo Recipe2. However, I prefer to use boneless/skinless chicken meat.
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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.
If you don’t like chicken, you can make this dish using other meat. Pork adobo is especially popular. Both are delicious served over cauliflower rice and a side of low carb vegetables.
I’ve been making this Filipino chicken adobo recip3e 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.
Filipino Chicken Adobo Recipe4
Filipino Chicken Adobo - Low Carb
- 1 pound boneless chicken , cut into pieces
- 2 Tablespoons olive oil
- 3 Tablespoons apple cider vinegar
- 2 Tablespoons soy sauce
- 1 1/2 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.
Thigh meat was used, but you can use breast meat if you prefer.