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Keto Dinner

Chicken Adobo II

The first time I made chicken adobo, the aroma of vinegar and garlic filled the kitchen and transported me straight to a cozy Filipino home. This keto-friendly version keeps all the bold, savory tang of the classic dish while skipping the sugar and starches. It’s a simple one-pan braise that turns humble chicken into something truly special.

15 min Prep time 25 min Cook time 40 min Total time 4 Servings 350 Calories
Chicken Adobo II

Ingredients

  • (2 to 3 pound) whole chicken, cut into pieces
  • /4 cup apple cider vinegar
  • /4 cup soy sauce
  • ground black pepper to taste
  • tablespoons olive oil
  • clove garlic, crushed
  • bay leaves

Instructions

  1. Step 1

    Start by placing your chicken pieces in a large bowl. I like to use a mix of thighs and drumsticks, but a whole cut-up chicken works beautifully. Pour the apple cider vinegar and soy sauce over the meat, sprinkle with a generous crack of black pepper, and toss with your hands to make sure every piece gets coated. Let it sit while you heat the pan—even ten minutes of marinating makes a difference. In a large skillet, warm the olive oil over medium heat. Drop in the crushed garlic clove and swirl it around until golden and fragrant, then scoop it out. This infuses the oil with a nutty sweetness that underpins the whole dish. Now, place the chicken pieces in the skillet, skin-side down, and pour all the leftover marinade on top. Tuck the bay leaves between the pieces. Lower the heat to a gentle simmer, cover, and cook for about 10 minutes. Flip the chicken, cover again, and let it go another 10 to 12 minutes, or until the meat is cooked through and the juices run clear. As the liquid reduces, it thickens into a glossy, dark gravy—no need for any thickener. Remove the bay leaves, and you’re ready to serve. Spoon that incredible sauce over the chicken right at the table.

Chef's Tip

For an extra layer of richness, I sometimes add a tablespoon of butter at the very end and swirl it into the pan sauce. It gives the gravy a velvety finish that makes it irresistible. Also, don’t skip removing the garlic after browning—burnt garlic turns bitter and can ruin the whole pot.

Storage Tips

This adobo tastes even better the next day. Store leftovers in an airtight container in the fridge for up to 4 days; gently reheat on the stovetop with a splash of water to loosen the sauce. Freezing works too, for up to a month.

Variation Tips

Serve over a bed of cauliflower rice to soak up the tangy sauce, or pair with steamed green beans for crunch. For a spicy twist, add a chopped bird’s eye chili to the marinade. You can also swap the chicken for pork belly if you’re feeling adventurous—just adjust the cooking time accordingly.

Frequently Asked Questions