Filipino Chicken Adobo (Chicken Cooked in Soy Sauce and Vinegar)
My version of Filipino Chicken Adobo is made with pieces of chicken breast and this is very tasty for a low-carb or Keto dinner.
Chicken Adobo is the national dish of the Philipines, and it’s traditionally made with a whole chicken or bone-in chicken legs and thighs. The chicken is simmered in the Adobo mixture of soy sauce, vinegar, water, garlic, bay leaves, onions, and pepper, and then usually broiled or pan-fried.
Back in 2005 I tried my hand at making Chicken Adobo, using the recipe from Mark Bittman’s The Best Recipes in the World and some advice I’d gotten from other food bloggers. That recipe was long overdue for a photo make-over, and this time I tried making it with skinless, boneless chicken breasts. Since I didn’t want the chicken breasts to dry out, I barely browned it in a pan rather than broiling it like my old recipe called for. When you make this with chicken breasts, definitely you need to be careful not to cook it too long or use heat that’s too high, but the new version was really quite tasty. Hope you enjoy trying this new version of Filipino Chicken Adobo made with chicken breasts! Use Chicken Recipes to find more recipes like this one.
How to Make Filipino Chicken Adobo with Chicken Breasts:
(Scroll down for complete printable recipe with nutritional information.)
- I used four chicken breasts, and cut each one in half into two same-size pieces.
- Use a pan where all the chicken pieces will fit tightly in a single layer.
- Combine the soy sauce, white wine vinegar, water, garlic puree, bay leaves, sliced onion, black pepper, and pinch of Chipotle chile pepper (if using). Be sure to use gluten-free soy sauce if needed.
- Pour the adobe mixture over the chicken and cook at the very lowest possible simmer about 10 minutes.
- Then turn chicken pieces over in the liquid and cook 10-15 minutes longer (just until the chicken is barely done.)
- Strain the sauce mixture and put it on a small saucepan and boil until it’s reduced enough to barely coat your spoon. (Taste to see if it’s getting too strong.)
- Heat the olive oil in a heavy pan, add chicken and quickly brown it on one side.
- Serve chicken with the sauce spooned over.
Make it a Low-Carb Meal:
More Tasty Chicken Recipes:
Slow Cooker or Pressure Cooker Chicken Index Page ~ Slow Cooker or Pressure Cooker
Low-Sugar (or Sugar-Free) Teriyaki Chicken ~ Kalyn’s Kitchen
Slow Cooker Filipino Chicken Adobo ~ The Perfect Pantry
Forbidden City Chicken ~ Kalyn’s Kitchen
- 4 boneless, skinless chicken breasts, each cut in half into two equal pieces
- 1 cup soy sauce (see notes)
- 1/2 cup white wine vinegar
- 1 1/4 cup water
- 2 tsp. garlic puree
- 3 bay leaves
- 1 small onion, sliced in large slices
- fresh ground black pepper to taste
- pinch of ground Chipotle chile pepper (optional)
- Trim fat and any unwanted parts from chicken breasts, then cut each in half diagonally to make two same-size pieces.
- Combine the soy sauce, vinegar, water, garlic, bay leaves, onion, pepper, and ground Chipotle pepper (if using) to make the Adobo mixture.
- Put chicken in single layer in heavy frying pan just large enough to hold all the chicken.
- Pour the Adobo mixture over and cook 10 minutes at the lowest possible simmer.
- Then turn chicken pieces over and cook 10-15 minutes more (just until the chicken is barely cooked through.)
- Strain liquid to remove onion pieces and bay leaves. I used a fat separator (like a pitcher where the spout comes from the bottom) with a yogurt strainer on top.
- Put the strained sauce in a small pan and boil to reduce it until the sauce is thick enough to barely coat your spoon. (Taste to see when it tastes good so it doesn’t get too strong.)
- Heat the olive oil in a heavy frying pan, add the chicken pieces and very quickly brown on one side (again being careful not to cook too long.)
- Serve the browned chicken with some of the sauce spooned over.
Low-sodium soy sauce or Tamari is best, since the sauce gets reduced; use gluten-free soy sauce if needed.
Recipe adapted from The Best Recipes in the World.
Amount Per Serving: Calories: 256Total Fat: 5gSaturated Fat: 1gUnsaturated Fat: 3gCholesterol: 102mgSodium: 3595mgCarbohydrates: 5.2gFiber: 1gSugar: 2gProtein: 43g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / South Beach Diet Suggestions:
This Filipino Chicken Adobo recipe is low in carbs and should be suitable for most low-carb diet plans. The newer version made with leaner chicken breasts would be much more South Beach Diet friendly, and you could eat this for any phase of the diet.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.