Filipino Adobo is a popular and iconic dish in Filipino cuisine. It consists of meat (commonly chicken, pork, or a combination of both) simmered in a flavorful marinade or sauce made from vinegar, soy sauce, garlic, bay leaves, and black peppercorns. The dish is known for its tangy, savory, and slightly sweet flavors, as well as its tender and juicy meat.
Key Features of Filipino Adobo Stew:
Ingredients
The core ingredients of Filipino Adobo include:
- Meat: Typically chicken or pork (sometimes both), cut into serving pieces.
- Vinegar: White vinegar is commonly used, although cane vinegar or apple cider vinegar can also be used for variation.
- Soy Sauce: Provides saltiness and depth of flavor.
- Garlic: Adds aromatic flavor.
- Bay Leaves: Adds a subtle herbal note.
- Black Peppercorns: Provides a mild spicy kick.
- Cooking Method: Filipino Adobo is cooked by marinating the meat in the vinegar, soy sauce, garlic, bay leaves, and peppercorns mixture for several hours (ideally overnight) to allow the flavors to meld. The marinated meat is then simmered in the same marinade until tender and cooked through. Some variations may involve browning the meat first for added depth of flavor.
- Variations: Adobo can be prepared in various ways across different regions and households in the Philippines. Some variations include adding coconut milk (creating Adobo sa Gata), using different types of meat or seafood, or incorporating additional ingredients like potatoes or hard-boiled eggs.
- Serving: Filipino Adobo is typically served with steamed white rice. The sauce or “sabaw” (gravy) from the cooking process is often spooned over the rice, enhancing its flavor. It is enjoyed as a main dish for lunch or dinner and is a favorite comfort food among Filipinos.
- Cultural Significance: Adobo is considered a national dish of the Philippines and is deeply rooted in Filipino culinary traditions. Its simplicity, rich flavor profile, and ability to be adapted to different tastes and ingredients make it a beloved dish that is passed down through generations.
Filipino Adobo’s balance of vinegar and soy sauce, combined with aromatic garlic and spices, creates a distinctive and memorable dish that is cherished not only in the Philippines but also by many who have had the pleasure of experiencing its unique flavors.
Let’s create a keto-friendly version of a classic Filipino dish chicken adobo:
Keto Filipino Chicken Adobo Stew Recipe
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Ingredients
- 1.5 lbs chicken thighs (bone-in, skin-on preferred for more flavor)
- 1/2 cup coconut aminos
- 1/4 cup apple cider vinegar
- 1/2 cup chicken broth (preferably homemade or low-sodium)
- 4 cloves garlic, minced
- 1 small onion, thinly sliced
- 2 bay leaves
- 1 teaspoon whole peppercorns
- 1 tablespoon olive oil or coconut oil
- Salt and pepper, to taste
- Optional garnish: chopped green onions or cilantro
Instructions
Marinate the Chicken:
- In a bowl or shallow dish, combine the coconut aminos, apple cider vinegar, minced garlic, bay leaves, and whole peppercorns.
- Add the chicken thighs to the marinade, making sure they are well coated. Cover and refrigerate for at least 30 minutes to marinate, ideally 2 hours or overnight for more flavor.
Cook the Chicken Adobo:
- Heat olive oil or coconut oil in a large skillet or Dutch oven over medium-high heat.
- Remove the chicken thighs from the marinade, reserving the marinade. Pat the chicken dry with paper towels and season lightly with salt and pepper.
- Place the chicken thighs skin-side down in the hot skillet and sear until golden brown, about 4-5 minutes per side. Remove and set aside.
Prepare the Sauce:
- In the same skillet, add the sliced onions and cook until softened and translucent, about 3-4 minutes.
- Pour in the reserved marinade and chicken broth. Bring to a boil, then reduce the heat to low.
Simmer the Adobo:
- Return the chicken thighs to the skillet, along with any juices that have accumulated.
- Cover and simmer over low heat for about 30 minutes, or until the chicken is tender and fully cooked, and the sauce has thickened slightly. Stir occasionally.
Adjust Seasoning and Serve:
- Taste and adjust seasoning with salt and pepper if needed.
- Remove the bay leaves before serving.
- Optionally, garnish with chopped green onions or cilantro for freshness.
Serve Keto Chicken Adobo:
- Serve hot over cauliflower rice or alongside steamed vegetables.
- Enjoy your Keto Filipino Chicken Adobo!
Tips:
- Chicken Adobo tastes even better the next day as the flavors continue to meld. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
- For a more intense flavor, you can reduce the sauce further after cooking until it reaches your desired consistency.
Nutritional Information (per serving, based on 4 servings):
- Calories: 350 kcal
- Total Fat: 24g
- Total Carbohydrates: 4g (Net Carbs: 3g)
- Fiber: 1g
- Protein: 28g
Note: Nutritional values are approximate and may vary based on specific ingredients used.
Enjoy this Keto Filipino Chicken Adobo, a classic dish with a rich, savory sauce that’s perfect for a comforting and satisfying meal!
