Enjoy this Chicken Adobo with some cauliflower rice for the perfect low carb, and Paleo friendly meal. Not only is it nutritious, but it's also completely kid friendly and budget friendly!
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Chicken legs are one of my family's favorite cuts of meat. They are easy for my kids to eat, they are cheap and they have great macros for a keto diet.
We usually eat them crisped up in the air fryer with salt and pepper, but sometimes that gets boring. In my search for keto (and kid) friendly recipes, I came across this recipe for Filipino Chicken Adobo from Taste of Home.
The recipe was already low carb, but I opted to make a few changes to suit my family's taste buds just a little bit more.
The result is so spectacularly delicious that I knew I had to share it with you!
The original recipe called for white vinegar, which you could certainly use in place of the apple cider vinegar I have listed in the recipe. I prefer the slightly sweet flavor that you get with the apple cider vinegar, but that is just a matter of personal preference.
I like to toss in a pinch of red pepper flakes with the marinade. This is just enough to add a hint of heat. You can adjust the quantity to suit your palate or just omit it completely. alternatively, you could also add some sriracha!
This recipe is great leftover, although if you are able, I recommend reheating in the oven or air fryer to prevent the skin from getting soggy.
Be sure to check out these other great recipes from This Mom's Menu:
- Healthy, Low Carb Filipino Pancit
- Korean Ground Beef | Keto, Paleo
- Spaghetti Squash Chow Mein | Keto, Whole 30
- Asian Noodle Bowl | Keto
Did you make this recipe?
Rate it in the comments below and tag @thismomsmenu on Instagram and hashtag it #thismomsmenu
📖 Recipe
Chicken Adobo | Keto, Paleo
Ingredients
- 1 cup Apple Cider Vinegar
- ½ cup soy sauce or coconut aminos
- 1 bulb of garlic peeled and smashed
- 1 teaspoon Pepper
- 1 pinch red pepper flakes
- 2 teaspoon ginger peeled and grated
- 2 Bay Leaves
- 3 lbs chicken legs
- 1 tablespoon avocado oil, or other oil suitable for high heat
- 1 cup water
- 2 teaspoon Sesame Oil
- 2 teaspoon Sesame Seeds
- 2 green onions chopped
Instructions
- Combine the first 7 ingredients in a large dish with a lid. (I used a 9x13 pyrex dish) Then add the chicken. Cover and refrigerate for 2 hours, up to overnight.
- Heat oil over medium-high heat in a large skillet. When the oil is hot, add the chicken to the pan (reserving the marinade) and brown it on all sides.
- Stir in water and reserved marinade and bring to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink and sauce is slightly reduced, 20-25 minutes.
- Serve the chicken topped with cooking sauce, sesame oil, sesame seeds and green onions.
Notes
Be sure to read the entire post for tips, tricks, and help troubleshooting.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.
Nutrition
Brooke Kingston says
Sabra, thank you for this recipe! It is absolutely spectacular...this won rave reviews from everyone in my family. So easy, so delicious, and tastes even better the next day!!
L Alvis says
So so good! Only marinated for about 90 minutes, and it was fantastic. My husband loved it. Thanks
Chris Day says
Delicious and very easy to make.
NRS says
Hi dear. If I am using Chicken breast how much shall I use ?
Sabra says
I would use 2-3 lbs of chicken breast in place of the chicken legs. Hope that helps!
Hssan says
It is gluten free right?
Sabra says
It is gluten free, but be sure to read all the labels for each ingredient used just in case. Hope that helps!
Lisa K says
Most soy sauce is NOT gluten free, so you need to buy gluten free versions or use Tamari instead or the coconut aminos option.
Melle Calderon says
Chicken adobo is a famous staple food in the Philippines. Since I started Keto over 4 months ago, I have not eaten it. Thanks to your delicious recipe I can now cook and eat it whenever I crave it.
gene says
Hi I thought soy sauce is a nono for keto? thanks for the recipe
Roc says
this is such a great recipe. I substitute thighs in place of the legs, and cook them in the oven for 5 hours at 225 with foil covered then take foil off and turn oven up to 375 for 45 minutes. Was struggling with Keto and this recipe really helped me mix it up and not get sick of chicken.
Kelley LeBeau says
You can use Coconut Aminos instead of Soy Sauce which then makes it Keto.