Filipino Chicken Adobo – Low Carb

There are some dishes that don’t just feed your body—they wrap you up in comfort and remind you that food can be simple and soulful at the same time. Filipino Chicken Adobo is exactly that.

With only a few pantry ingredients, this dish fills your kitchen with the kind of aroma that makes everyone peek in and ask, “What’s for dinner?” It’s tangy, garlicky, savory, and just a little bit spicy—basically everything I love about home cooking in one pot.

Why This Adobo Lives on Repeat in My House

The first time I made chicken adobo at home, I was blown away by how effortless it was. No complicated steps, no special equipment—just everyday ingredients like soy sauce, vinegar, and garlic. But once everything simmers down together, the flavor gets so deep and rich you’d think it had been cooking all day.

Now it’s one of those meals I turn to when I want something hearty but unfussy. I usually pair it with hot steamed rice, and it’s the kind of dinner that makes everyone go quiet when they take that first bite.

What Makes Filipino Adobo So Good?

Filipino adobo is all about balance—salty from the soy sauce, tangy from the vinegar, plenty of garlic, and a slow simmer that brings it all together. The chicken soaks up the marinade and cooks down into something ridiculously tender and flavorful.

You’ll often find slight variations depending on the region or family, but this version stays close to the classic while keeping it a bit lighter.

Ingredients You’ll Need

Here’s what goes into this cozy, flavor-packed dish:

• Chicken drumsticks (or thighs) – I like dark meat for its richness, but you can use bone-in breasts if you prefer. I usually take the skin off to keep it a bit lighter, but feel free to leave it on for extra flavor.
• Soy sauce – I use low-sodium just to keep things balanced.
• Apple cider vinegar – Gives that tangy kick that makes adobo taste like adobo. White vinegar also works if that’s what you have.
• Garlic – A small head, smashed and fragrant. This isn’t the time to skimp.
• Whole black peppercorns – Crushed slightly with a mortar or the back of a spoon. They add a subtle heat and earthiness.
• Bay leaves – They simmer with everything and add a gentle depth.
• Jalapeño (optional) – If you like a bit of heat, this is a nice addition. Keep the seeds for more spice, or take them out for a milder version.
• Water – To help the chicken cook low and slow in its flavorful bath.

How I Make Chicken Adobo at Home

Marinate the Chicken
I usually toss everything—soy sauce, vinegar, garlic, jalapeño, and crushed peppercorns—into a large bowl with the chicken and let it marinate overnight. If you’re short on time, 4 hours will still give you plenty of flavor.

Simmer Low and Slow
Transfer the chicken and all its marinade into a deep skillet or Dutch oven. Add the bay leaves and water, cover it up, and bring it to a boil. Then lower the heat and let it simmer for about 45 minutes. You’ll smell when it’s ready—the sauce thickens, the garlic mellows, and the chicken gets fall-apart tender.

Reduce the Sauce
Once the chicken is cooked through, take off the lid and let it simmer uncovered until the sauce reduces to your liking—usually about 15 minutes. You’ll end up with a glossy, punchy sauce that clings to every piece.

Serve and Enjoy
I usually plate this over hot rice with a little sauce spooned over the top. On busy nights, it’s just the chicken and rice. On slower evenings, I’ll add a cucumber salad or some garlicky greens.

Real-Life Tips from My Kitchen

• Use a wide pan – This helps the sauce reduce faster and keeps the chicken from overcrowding.
• Don’t skip the garlic – It mellows out during cooking and becomes one of the best parts of the dish.
• Taste the sauce at the end – If it’s too sour for your liking, a tiny bit of honey or brown sugar balances it out beautifully.
• Make extra – Adobo tastes even better the next day. I always make enough for leftovers.

Variations You Can Try

• Different proteins – Pork shoulder works beautifully here, and I’ve even made it with tofu and eggplant for a vegetarian twist.
• No soy? – Use coconut aminos or tamari to keep it paleo or gluten-free.
• Switch the vinegar – Rice vinegar gives it a gentler tang. You can play around with what you like best.
• Make it in the Instant Pot – Toss everything in and cook on high pressure for about 25 minutes. It’s a nice hands-off option for busy nights.

What to Serve with Chicken Adobo

• Steamed white or brown rice – Soaks up that bold, tangy sauce perfectly.
• Garlic fried rice – For an extra punch if you’re feeling indulgent.
• Mashed potatoes – A cozy and surprisingly good twist.
• Quinoa – If you’re going grain-free.
• Simple greens – Cucumber salad, sautéed spinach, or even steamed broccoli round things out.

How to Store and Reheat

Leftovers keep really well. I just store everything in an airtight container and reheat gently on the stovetop or in the microwave. The sauce might thicken a bit in the fridge, so I’ll sometimes add a splash of water before reheating.

You can also freeze it! Let it cool, then freeze in individual portions. Just thaw overnight in the fridge and reheat when needed.

Also try these Keto recipes:-

• Keto Chicken ala King
• Keto Spicy Chicken Sandwich – Chick-fil-A Style
• Keto Cheesy Chicken Fritters