How To Make Paleo Chicken Adobo
The famed flavorful Filipino chicken adobo is made paleo diet friendly in this recipe that uses tamari or low-sodium soy sauce, coconut oil and sugar.
Pat the chicken thighs and legs dry with paper towels and season very lightly with salt and pepper.
Whisk together the tamari, vinegar, fish sauce, and sugar or honey in a measuring cup or bowl and set aside.
In a heavy-bottom, high-sided skillet, melt the coconut oil over medium heat.
Add the ginger, bay leaf, and peppercorns. Sauté for 5 minutes until fragrant.
Add the garlic and sauté for 1 minute, stirring constantly so that garlic doesn’t burn.
Scoop the solids from the pan with a slotted spoon and set aside on a plate, leaving the flavor-infused oil behind.
Turn the heat up to medium-high, and brown the chicken on all sides to crisp up the skin.
Once the skin is nice and golden, pour the sauce over the chicken.
Add the ginger and other seasoning ingredients sautéed in the last step. Bring the sauce to a rolling boil.
Reduce the heat to low, cover the pot, and cook for 25 minutes.
Pull the chicken from the pan and allow to rest at room temperature.
Reduce the sauce while the chicken rests.
Raise the heat to high and boil the sauce for about 10 minutes or until the volume is reduced by about ½ and the sauce looks nice and thick.
Serve the chicken over rice and cover with the adobo sauce.
It’s also okay to buy whole chicken legs and separate them yourself into drumsticks and thighs. You want 3 to 3½ pounds of total meat.
- Calories: 480.34kcal
- Fat: 30.78g
- Saturated Fat: 9.01g
- Trans Fat: 0.15g
- Monounsaturated Fat: 12.32g
- Polyunsaturated Fat: 6.26g
- Carbohydrates: 6.44g
- Fiber: 0.76g
- Sugar: 2.79g
- Protein: 41.51g
- Cholesterol: 207.67mg
- Sodium: 2447.13mg
- Calcium: 37.24mg
- Potassium: 594.99mg
- Iron: 2.65mg
- Vitamin A: 43.12µg
- Vitamin C: 1.28mg
Have your own special recipe to share? Submit Your Recipe Today!