Keto Chicken Adobo
Chicken Adobo is a very famous dish from Philippines. In all probability most of you must have had it, at sometime or the other.
Equipment
- Bowl
- Wok
- Spatula
Ingredients
- 225 gm Chicken Breast Boneless
- ½ tbsp Black Peppercorns Whole
- 1/1 tbsp Bay Leaf/Bay Leaf Powder
- 1 Clove Garlic
- 3/4th tbsp Soy Sauce
- 1 tbsp Olive Oil
- 1 Tbs Ghee
- ½ Tbs Pink Salt
Instructions
- Wash the chicken and cut it into small pieces.
- In a bowl add the chicken pieces, vinegar, soy sauce, bay leaf, garlic, olive oil and peppercorns.
- Mix well and add enough water, which submerges the chicken completely.
- Cover and let it marinate for at least four to 14 hours.
- Next day, drop the chicken, with the marinade in a heavy bottom pan and bring it to a boil.
- Once it starts boiling, cover the pan, lower the heat and let it cook for five to seven minutes. My chicken was fully done in this time.
- Now pick out the chicken pieces and reduce the sauce, till half the quantity is left. Switch off the heat and let it cool down.
- In a wok add the ghee and heat it.
- Drop the chicken pieces in it ,and fry till they turn golden in colour.
- Lower the heat and strain the gravy over this chicken. Cook for just another minute and switch off the heat.
Notes
More nutrition information about Keto Chicken Adobo
Net Carbs – 3g
Protein – 53g
Fats- 12g
Tip: If you don’t mind the taste of whole peppercorns, then don’t strain the gravy. You can also drop these spices tied in a muslin cloth, which can be later lifted, at the last stage.
And don’t forget it is absolutely Keto friendly as it has no onions, tomatoes or ginger in it.