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A couple of months ago, on my Facebook page, someone asked me to make a healthier (Paleo) version of his favorite dish, Chicken Adobo.
At the time, I was laid up after having ankle surgery & couldn’t cook, so I told him I would make it as soon as I could get back in the kitchen.
I had never had it before, so this was my first attempt at it. It was amazing! And I did learn a few things as I went along.
What does Adobo mean?
In researching, I found out that The word “Adobo” means marinade, sauce or seasoning in Spanish.
Since the Filipino Adobo requires stewing/braising the meat in Vinegar (like marinating), the term adobo eventually became the household name for the dish or this style of cooking. The dish is an Inadobo style of cooking. Cooking meat or seafood with vinegar and mostly soy sauce.
According to Wikipedia “The Filipino adobo is an entirely separate method of preparing food and is distinct from the Spanish marinade. Unlike the Spanish and Latin American adobo, the main ingredients of Philippine adobo are ingredients native to Southeast Asia, namely soy sauce, black peppercorns, and bay leaves. It does not traditionally use chilis, paprika, oregano, or tomatoes.”
What I Learned
It wasn’t as hard as I thought it would be. You can totally whip this up on a weeknight!
Next time I would make sure to marinate the chicken ahead of time. The longer the better. This particular night I only let it marinate for about 20-30 min. which still turned out great!
My family loved it so much that they want me to include it in my regular rotation.
I served it with Cauliflower Rice, roasted butternut squash & collard greens. Of course, I had to add a little southern flair!
- 2-3 lbs. chicken, cut into serving pieces or 1 whole chicken cut up
- 1/2 c. of ACV (apple cider vinegar)
- 1/3-1/2 c. Coconut Aminos
- 1 whole garlic, crushed & unpeeled
- 1 sm. onion, diced
- 3 dried bay leaves or 4 fresh
- 1 Tbs. of whole peppercorns (leave out for AIP)
- 1 1/2 c. water or chicken bone broth
- 1-2 Tbs. raw honey
- 3 Tbs. EVOO or fat of choice
- 2 shallots/scallions, sliced for garnish (optional)
- sea salt to taste
- Combine chicken, garlic cloves, Coconut Aminos, ACV, & bay leaves in a large ziplock bag or bowl. Marinate for 1-3 hours.
- Heat 1 T. EVOO or fat of choice in a black iron skillet or dutch oven over med. high to high heat. (do not bring to smoking point)
- Remove chicken from marinade (reserve marinade for later)
- Place chicken in pan & sear on both sides until browned. (about a min. on each side) Remove chicken
- Heat remaining EVOO, add diced onions, & saute until onion is golden & translucent
- Add the remaining marinade, water or bone broth, honey & black peppercorns
- Bring to boil then turn the heat down to simmer
- Simmer for 5-10 min, then add the chicken back in, top side down (smooth side of thighs)
- Simmer uncovered for 20-25 min. or until the sauce is reduced to a thick jam-like syrup. (sauce will thicken slightly as it rests)
- If the sauce isn’t thick enough, remove chicken & continue to simmer until reduced, then return chicken to coat in the glaze. Garnish with shallots/scallions (optional)
- Serve with Cauliflower rice
*Scroll down for printable Recipe Card
More Chicken Recipes You’ll Love:
- AIP Paleo Spinach Artichoke Chicken Bake
- AIP Paleo Bacon Wrapped Chicken Thighs
- Pan Fried Chicken Thighs
- Hawaiian Chicken Kebabs
- AIP Paleo Mediterranean Chicken
- Instant Pot Paleo Basil Coconut Curry Chicken
If the sauce isn't thick enough, remove chicken & continue to simmer until reduced, then return chicken to coat in the glaze. Garnish with shallots/scallions (optional) Serve with Cauliflower rice As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
If the sauce isn't thick enough, remove chicken & continue to simmer until reduced, then return chicken to coat in the glaze. Garnish with shallots/scallions (optional)
Serve with Cauliflower rice
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.