Easy Chicken Adobo Inspired by My Childhood (Paleo, Keto, Super Tasty)

I grew up on the Big Island of Hawaii with lots of Filipino friends and family. As a kid, I learned to cook several Filipino dishes, including this tasty chicken adobo. It’s Paleo, Keto, and super easy to make!

I like to serve my chicken adobo alongside authentic Filipino side dishes like pancit (pictured here), but you can just as easily make up some steamed veggies or another preferred side dish. Chicken adobo is pretty versatile and goes with a lot of different flavors.

I like to remove the skin and fat from my chicken before cooking it. I track my macros (especially when I’m cutting weight for jiu jitsu competitions) and removing the skin and any excess fat is an easy way to keep my fat intake at a good level.

For more Filipino recipes, check out my post on Healthy Chicken Afritada.

Easy Filipino Chicken Adobo Recipe

Ingredients

• 1/4 cup soy sauce (65 ml) or coconut aminos, if you're Paleo

• 1/2 cup white Filipino cane vinegar, or distilled white vinegar (125 ml)

• 6 to 8 cloves garlic, smashed with the side of a knife and peeled

• 1 teaspoon whole black peppercorns

• 2 bay leaves

• 4 bone-in chicken breasts

Directions

1. Remove skin from chicken breasts, trim any fat, and cut each breast in half.

2. Slice white onion and add to pot on medium high heat.

3. Add chicken, the soy sauce (or coconut aminos), vinegar, garlic, black peppercorns, and bay leaves into the pan. Bring the liquid to a boil over high heat, and then cover and simmer over low heat for 20 minutes. Turn the chicken over, and then cover and simmer for another 10 minutes. Serve with steamed white rice or rice noodles.