Keto Filipino Adobo with Cauliflower Rice

Dive into the rich flavors of the Philippines with this keto-friendly twist on the classic Adobo, paired with a fluffy cauliflower rice to soak up the delicious, tangy sauce.

Course Dinner

Cuisine Filipino

Keyword cauliflower rice, Keto Dinner, Keto Filipino Adobo, Low Carb Adobo

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 560kcal

Equipment

Large Bowl
Skillet or Dutch oven
Pan for cauliflower rice
Measuring cups and spoons
Cutting board and knife

Ingredients

For the Adobo:

2 pounds chicken thighs, bone-in and skin-on about 900g
½ cup soy sauce use gluten-free if necessary
½ cup white vinegar
1 cup water
1 tbsp avocado oil
6 cloves garlic, minced about 2 tablespoons
1 medium onion, thinly sliced about 110g
2 bay leaves
1 tsp whole black peppercorns about 2g
1 tbsp Swerve or another keto-friendly sweetener 12g

For the Cauliflower Rice:

1 large head cauliflower, riced about 650g
2 tbsp coconut oil
Salt to taste

Instructions

In a large bowl, combine soy sauce, white vinegar, water, and keto-friendly sweetener. Stir until the sweetener is dissolved.
Add chicken thighs to the marinade, making sure they are submerged. Let marinate for at least 30 minutes, or for better flavor, refrigerate and marinate overnight.
In a large skillet or Dutch oven, heat avocado oil over medium heat. Add garlic and onions, sautéing until onions become translucent and garlic is fragrant, about 3-4 minutes.
Remove the chicken from the marinade (keep the marinade) and add to the skillet. Sear chicken on both sides until browned, about 5 minutes per side.
Pour the reserved marinade over the chicken. Add bay leaves and peppercorns.
Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 30 minutes, or until the chicken is cooked through and tender.
Remove the bay leaves and increase heat to reduce the sauce to your desired thickness, about 5-10 minutes.
While the chicken is cooking, heat coconut oil in a separate pan over medium heat.
Add the riced cauliflower and a pinch of salt. Stir to coat evenly with oil.
Cover the pan and cook for about 8 minutes, stirring occasionally, until the cauliflower is tender but not mushy.

Notes

For an even lower carb count, adjust the amount of onion and garlic as desired.

Ensure the soy sauce is gluten-free if you are strictly avoiding gluten.

For a spicier version, add chili flakes to the adobo while cooking.

Leftover adobo can be stored in the refrigerator for up to 3 days and reheats well.

Nutrition