Chicken Adobo
Tender chicken slow cooked in an umami filled sweet and tangy sauce with garlic and bay. Serve with some cauliflower rice or kelp noodle rice.
Servings 6
Calories 294kcal
Ingredients
- 1 tablespoon avocado oil
- 3 pounds chicken drumsticks or thighs
- 10 cloves of garlic minced
- 3 tablespoons monk fruit golden (or classic granulated with 1 teaspoon yacon syrup or molasses)
- 1 teaspoon ground black pepper
- 1/2 teaspoon sriracha or sambal oelek, omit for nightshade-free
- 3 bay leaves
- 1/2 cup chicken stock
- 2/3 cup gluten free soy sauce or 1 cup coconut aminos
- 2/3 cup apple cider vinegar or rice vinegar
- 2 green onions sliced for garnish
Instructions
- Preheat the oven to 350ºF.
- Heat a large dutch oven over medium-high heat and when hot, add the oil. Then dry the chicken well and add to the hot oil, cook until well browned then add garlic, monk fruit, pepper, sriracha, bay leaves, chicken stock, soy sauce, and vinegar. Bring to a simmer then cover the dutch oven.
- Transfer to oven and cook for 45 minutes, or until chicken is tender. Remove the lid and bake for another 20 minutes, or until the meat is very tender and releases from the bone easily and the sauce has thickened to a glaze.
Notes
You can also make this in a slow cooker. To do so, add everything but the onions to the pot, stir to coat the chicken evenly and cook on low for 6 hours. To finish the dish, transfer the chicken to a foil lined sheet and drain the sauce into a small saucepan. Broil the chicken until well browned and reduce the sauce the saucepan. (The sauce can take from 10-20 minutes, or you can add a pinch of glucomann powder to help thicken it.) Brush the chicken with the sauce and broil another 5 minutes. Serve with remaining sauce.
Nutrition
Calories: 294kcal | Carbohydrates: 4g | Protein: 30g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 140mg | Sodium: 1681mg | Potassium: 460mg | Fiber: 1g | Sugar: 1g | Vitamin A: 110IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 2mg