Low Sodium Adobo Chicken
Discover the bold, tangy flavors of traditional Filipino adobo with a heart-healthier twist in this Low Sodium Adobo Chicken recipe. Made with bone-in, skin-on chicken thighs marinated in a blend of low sodium soy sauce, white vinegar, crushed garlic, and aromatic spices, this dish delivers all the savory depth you love without the extra salt. Searing the chicken for a golden, crispy skin enhances its richness, while gentle simmering in the marinade ensures every bite is tender and packed with flavor. A hint of brown sugar balances the tangy notes, creating a perfectly rounded glaze. Served over steamed rice, this low sodium masterpiece is proof that comfort food can be both healthy and delicious.
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Ingredients
- 2 pounds Chicken thighs, bone-in, skin-on
- 0.25 cup Low sodium soy sauce
- 0.25 cup White vinegar
- 0.5 cup Water
- 4 cloves Garlic cloves, crushed
- 2 whole Bay leaves
- 1 teaspoon Whole black peppercorns
- 1 medium Onion, sliced
- 2 tablespoons Canola oil
- 1 tablespoon Brown sugar
Directions
Step 1
Start by preparing the marinade. In a large bowl, combine the low sodium soy sauce, white vinegar, water, and crushed garlic cloves. Mix well.
Step 2
Place the chicken thighs in the bowl, ensuring they are submerged in the marinade. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes to 1 hour; overnight for best results.
Step 3
Once marinated, remove the chicken from the refrigerator. Heat the canola oil in a large skillet or pot over medium-high heat.
Step 4
Add the chicken thighs, skin side down, to the skillet and sear until the skin turns golden brown, about 5 minutes. Turn the chicken over to sear the other side for another 3 minutes. Remove the chicken and set aside.
Step 5
In the same skillet, add the sliced onion and sauté until translucent, about 3 minutes.
Step 6
Return the chicken to the skillet. Pour the marinade over the chicken, and add the bay leaves and peppercorns. Stir in the brown sugar.
Step 7
Bring the mixture to a boil, then reduce heat to low. Cover and let simmer for 30 minutes, turning the chicken halfway through the cooking process.
Step 8
After 30 minutes, uncover the skillet and continue to simmer for an additional 10 minutes or until the sauce slightly thickens.
Step 9
Remove from heat and discard the bay leaves. Serve the adobo chicken hot over steamed rice and enjoy this savory, low sodium meal.
Nutrition Facts
| Serving size | (1353.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2496.6 |
| Total Fat 169.1g | 0% |
| Saturated Fat 41.0g | 0% |
| Polyunsaturated Fat 7.2g | |
| Cholesterol 852.7mg | 0% |
| Sodium 3065.7mg | 0% |
| Total Carbohydrate 32.8g | 0% |
| Dietary Fiber 4.2g | 0% |
| Total Sugars 15.4g | |
| Protein 210.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 210.5mg | 0% |
| Iron 10.2mg | 0% |
| Potassium 2758.5mg | 0% |
Source of Calories