Keto Creamy Chicken Adobo
Adobo is a popular Filipino dish and the process involves cooking the meat in soy sauce, vinegar, garlic and black peppercorns. But this version has a twist. Coconut cream is added to the dish which makes it creamier and richer in taste.
What You’ll Need
You’ll need one large braising pan, and a few ingredients…
How to make
Keto Creamy Chicken Adobo
Time needed: 30 minutes
Make the perfect Keto Chicken Adobo
- Sear the Chicken
Start by heating 1 teaspoon of olive oil in a braising pan.
Add the chicken and sear until brown on both sides. - Making the sauce
Add stock, vinegar, soy sauce, bay leaf, garlic, black peppercorns and simmer for 20-25 minutes.
- Reduce the sauce
Reduce the pan juices to half, then stir in a tablespoon and a half of coconut cream
- Ready to serve
Once it’s hot, season to taste with salt & pepper.
Serve hot.
Serving Suggestions:
Create a keto-friendly base for your chicken adobo by serving them over a bed of cauliflower rice.
The tender chicken and flavorful sauce will beautifully complement the cauliflower rice, offering a wholesome and satisfying meal.
➡️ Nutritional Information:
1 Serving
Energy – 389 kcal
Protein – 7g
Fat – 30.9g
Carbohydrates – 20.7g
Fiber – 3.5g
Zucchini Noodles:
For a light and refreshing twist, pair your chicken with zucchini noodles (zoodles).
Spiralize fresh zucchinis into noodle-like strands and sauté them in a little butter until just tender.
Toss the zoodles with the the adobo sauce and savor the perfect harmony of flavors and textures.
➡️ Nutritional Information:
1 Cup
Energy – 19 kcal
Protein – 1.4g
Fat – 0.4g
Carbohydrates – 3.5g – (Net Carbs: 2.4g)
Asian-inspired Side Dishes:
Enhance the Asian flair of your dish by serving it with keto-friendly side dishes like sesame broccoli, stir-fried bok choy, or a cucumber salad dressed with rice vinegar and sesame oil.
These sides provide a fresh and crunchy complement to the succulent prawns.
Keto Chicken Adobo
Ingredients
Equipment
Method
- Heat olive oil in a braising pan.1 tsp Olive Oil
- Add chicken and sear until brown on both sides.150 g Chicken Thigh
- Add stock, vinegar, soy sauce, bay leaf, garlic, black peppercorns. Simmer for 20-25 minutes.2 Cloves Garlic, 1 tsp Black Peppercorns, 1 Bay leaf, 1 Tbsp Coconut Vinegar, 2 tsp Soy Sauce, 1½ Cups Chicken Stock
- Reduce pan juices and stir in coconut cream.1½ Tbsp Coconut cream
- Season as needed with salt. Serve hot.
Video
Notes
➡️ Nutritional Information:
- Energy – 463 kcal
- Protein – 27g (24%)
- Fat – 37g (72%)
- Carbohydrates – 4.5g (4%)
- Fiber – 1g
Tips:
- Serve with Keto Rice for a filling and delicious dinner.