This Keto Creamy Chicken Adobo is a luxurious low-carb twist on the classic Filipino favorite. Juicy pan-seared chicken is simmered in a rich, creamy adobo sauce made with garlic, vinegar, coconut cream, and warming spices. Deeply savory, silky, and comforting, this keto-friendly version delivers bold flavor without sugar or flour. Perfect for weeknight dinners or special meals, this creamy chicken adobo is high in protein, rich in healthy fats, and irresistibly satisfying.
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Ingredients (Serves 3–4)
Chicken
- 800 g (1.7 lb) bone-in chicken thighs or drumsticks
- Salt to taste
- Black pepper to taste
- 2 tbsp olive oil or avocado oil
Creamy Adobo Sauce
- 6 cloves garlic, minced
- ⅓ cup coconut cream (or heavy cream)
- ¼ cup coconut vinegar or apple cider vinegar
- ¼ cup soy sauce or coconut aminos (keto)
- 1 cup chicken broth
- 2 bay leaves
- 1 tsp black peppercorns, lightly crushed
- ½ tsp paprika (optional)
- Optional garnish: fresh parsley or cilantro, chopped
Instructions
- Season chicken generously with salt and black pepper.
- Heat oil in a deep skillet or pan over medium-high heat.
- Sear chicken until golden brown on all sides; remove and set aside.
- In the same pan, sauté garlic until fragrant.
- Add vinegar, soy sauce, chicken broth, bay leaves, and peppercorns.
- Return chicken to pan and simmer covered for 25–30 minutes until tender.
- Lower heat and stir in coconut cream.
- Simmer uncovered for 5–8 minutes until sauce thickens.
- Adjust seasoning and garnish with fresh herbs before serving.
| Nutrient | (Per Serving – Approximate) |
|---|---|
| Calories | 520 kcal |
| Total Fat | 38 g |
| Total Carbs | 4 g |
| Fiber | 0 g |
| Protein | 36 g |
| Sugar | 1 g |
