Filipino Chicken Adobo

Filipino Chicken Adobo


This has to be the most popular Filipino dish, it is simply delicious. I love making Chicken Adobo and it is totally low carb. While this dish is eaten with white rice or jasmine rice it was still delish with cauliflower rice. I hope you try this low carb Filipino chicken adobo, trust me, you will NOT be disappointed : )


2 lbs chicken thighs
1lb chicken wings
1/4 cup Datu Puti soy sauce
1/4 cup Datu Puti vinegar
5 cloves garlic, minced
1/4 tsp of black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 cup chicken broth.
1/2 teaspoon of sambal oelek chili
2 bay leaf
1 inch ginger
2 tablespoons olive oil
1/2 tsp truvia

Note: while you can make chicken Adobo with any soy sauce and vinegar I think you get the most authentic taste when you use the Datu Puti brand which is the one I use and have linked to in the above ingredient list, they are both zero carb per serving : )

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9 Responses to “Filipino Chicken Adobo”

  1. Charlie says:

    Jay,
    I did cook the adobo chicken and it was delicious, Next time I will use the special vinegar and soy sauce to see if there is a difference.
    Zoey, my grand daughters sheltie liked it too.

  2. Jay says:

    Hi Charlie, Thank you so much for taking the time to comment: ) I too am diabetic (type2) and low carb eating has really helped me to get normal blood sugar readings. The Chicken Adobo recipe is delish! Thanks for the compliment, I have more great recipes to come so please stay tuned…..

  3. Charlie says:

    Hello Jay,

    I just found you while I was looking for a recipe on google. I noticed the recipe for filipino chicken adobo and followed it here.
    I love adobo chicken when it is done right. There used to be a little “mom and pop” convenience store/gas station near me and it was owned by a filipino couple and they had a little take out kitchen where they fixed adobo chicken and other filipino dishes and that chicken was awsome. I haven’t made it yet but I did buy the chicken and I have the rest of the ingredients. There is an “interntional” grocery store near where I live so when I was there the other day I looked and found that they sell the vinegar and soy sauce that you recommend. Many of the products that they sell I don’t recognize and most of it I wouldn’t know how to cook…It is a fascinating place. The store is amazing. It is owned by two oriental men (from their website) but all cuisines are available there. It is amazing that this store is not located in a large metropolitan city but rather in a medium size midwestern city in Indiana.
    I was really impressed with the recipe videos of yours that I have seen so far. I am not an avid low carber, I just look for good recipes wherever I find them. But I am diabetic and I am aware of the effect of carbs on my blood sugar so I am not totally dis interested either. Finally I can say I think you are a hell of a good cook, way above average.

  4. Jay says:

    Hi Lisa, sorry for the delayed replay I am currently getting over the flu. Thanks for all your lovely comments : )

  5. Lisa says:

    I made this like months ago and I really liked it! I haven’t made it for the bf yet but I think I’ll add it on to the things I want to make him. I was on a roll in the things that I made off of your site so I figured I’d continue…thanks for posting all these yummy recipes

  6. Connie says:

    Can you do this with chicken tenders too?

  7. John says:

    Beautiful! Thanks a lot. :)

  8. Jay says:

    I used sambal chili paste, but you could use any chili paste or hot sauce or just leave it out if you don’t like spicy foods : )

  9. John says:

    In the video, you say that there is some “chili sauce” in the marinade but you don’t list it in the ingredients. What is it and do I need it? I would like to try this recipe this sunday evening for dinner.

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