It doesn't get more traditional than chicken adobo when it comes to Filipino food. My mother makes it at least once every week to every other week. The salty-sour flavour punched up with a ton of garlic (extra garlic is characteristic to the Ilocos region's version of this dish), combined with the rich bone broth that comes from cooking the chicken low and slow is food for the Filipino side of my soul. And like many saucy dishes, this is one that benefits from cooking it the day before and allowing it to rest overnight in the fridge before re-heating it and serving.
Keto Filipino Chicken Adobo Recipe
- 2 tablespoons avocado oil
- 2lb chicken leg and or thighs, bone-in
- One 1" piece of fresh ginger root, peeled and sliced
- 1 head garlic, peeled, crushed
- 1 teaspoons whole black peppercorns
- 3-5 bay leaves
- ¼ cup gluten-free tamari soy sauce
- ½ cup sukang Iloco, Ilocos cane vinegar (*May sub with unsweetened rice vinegar, raw cider vinegar or even plain white vinegar.)
Heat avocado oil in a large skillet to medium. Add the garlic and ginger and stir fry until fragrant.
Add chicken pieces, and cook for 3-5 minutes until lightly browned, flipping halfway through.
Add in the vinegar, soy sauce, bay leaf, peppercorns and about 1 to 2 cups of water, bring to a boil. Once it comes to a boil, reduce heat to low and simmer for around 30 minutes or until chicken is fully cooked and the liquid turns to an oily sauce. Remove from heat. You can technically serve it at this point, but for extra depth, allow to cool to room temperature then put it in the fridge overnight. Serve the chicken adobo pieces and a generous portion of sauce over cauliflower rice (or regular rice if you're not keto).
Did you make this keto Filipino chicken adobo recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)