Hi Karen:

Could you advise on whether you would consider adobo chicken (philippine style) to be low carb? or could it be adapted to be lower carb? We had a family friend who used to make this for us many, many years ago and I was thinking that perhaps it might be low carb adaptable.
Regards

Yes, it's quite suitable for low-carb. The versions I've had are with vinegar, soy sauce, bay leaves, garlic and pepper. Even the coconut milk version is fine.

Karen

I made this last night and it's great ... not exactly like my friend's, but certainly good enough. This is going to be a staple.... and I used the left-over sauce, in which the chicken was cooked, to marinate some chicken wings before roasting them....yum.
Regards

Hey, goodnfast! How about sharing the recipe?

Glad to share. As Karen mentioned it's soy sauce, vinegar, garlic, bay leaf and pepper. These are the proportions I used:
2 cloves garlic, smashed
1/3 cup white vinegar
1/4 tsp black pepper
1 large bay leaf
1/3 cup soy sauce
I mixed this all together and poured it over chicken pieces (I used boneless thighs) in a saucepan. Brought to a boil and then simmered for about 30 minutes. Remove chicken and serve. Great for left-overs, too. And... you can use the sauce left in the pan to marinate wings (but then throw the sauce out because of contamination). I don't know what the carb count would be, but probably minimal because you don't have to eat the sauce.
Regards

Thanks! I am guessing that the chicken thighs were skinless, too? If not, I guess you could crisp them up under the broiler...

Jean, Adobo is a stew so you could have the chicken pieces skinless or not, whatever your preference is.

Karen

Sounds good... one of my pet peeves is "slimy" chicken skin, hence my question

I know what you mean. My grandmother used to feed me boiled chicken wings!!! I liked them when I was a kid, but now it's ewwww!

Karen