Too Easy Chicken Adobo, Roasted Greens, Beets, and Garlic
Today's post is about Chicken Adobo. Adobo is an extremely popular Filipino dish and the other night I made a super fast version of this yummy meal using coconut aminos instead of the standard soy sauce and the end result was delicious We served the chicken on top of a mix of greens that I roasted with some fresh garlic, thinly sliced beets and coconut oil
Today's post is about Chicken Adobo. Adobo is an extremely popular Filipino dish and the other night I made a super fast version of this yummy meal using coconut aminos instead of the standard soy sauce and the end result was delicious We served the chicken on top of a mix of greens that I roasted with some fresh garlic, thinly sliced beets and coconut oil
- 1/4 cup coconut oil
- 2 lbs boneless skinless chicken thighs (seasoned lightly
- â½ medium red onion diced
- 3-4 garlic cloves minced
- â½ cup chicken broth
- â¼ cup coconut aminos
- â¼ cup apple cider vinegar
- lots of black pepper
- roasted mixed greens with beets and garlic---
- 2 bunches of kale
- 1 bunch of rainbow chard
- 6 garlic cloves thinly sliced
- 4 small beets peeled halved, and thinly sliced.
- coconut oil
- Carbohydrate 0.59508 g
- Cholesterol 63.5029318 mg
- Fat 9.60312900379871 g
- Fiber 0.0377999982833862 g
- Protein 19.5191615886 g
- Saturated Fat 6.60027794857788 g
- Serving Size 1 1 Serving (99g)
- Sodium 70.15922498 mg
- Sugar 0.557280001716614 g
- Trans Fat 0.984516233871325 g
- Calories 169 calories
Step-by-step
- In a large skillet heat the coconut oil over medium to medium high heat.
- Once the oil is nice and hot, place the chicken thighs into the oil and brown on both sides (about 3-4 minutes per side).
- Remove the browned chicken from the pan and set aside.
- Add to the same pan the onions and saute in the remaining oil until the onions are translucent. Add the garlic and saute for another 30 seconds or just until fragrant.
- Add the chicken broth, coconut aminos, and apple cider vinegar to the onions and garlic and whisk together well. Bring the sauce to a simmer.
- Add the chicken back to the sauce, in the pan, turn the heat down to low and cover. Simmer the chicken in the sauce for five minutes, turn the chicken over, cover and cook for another five minutes. Season with plenty of black pepper and serve on it’s own or on a bed of greens like we did
- Preheat oven to 375.
- Wash and dry the greens and remove the leaves from the tough stems.
- Chop the greens into small pieces and spread them evenly on a baking sheet.
- Evenly spread the sliced garlic on top of the greens.
- Drizzle with plenty of melted coconut oil.
- Season with a little bit of salt and pepper. Roast in the preheated oven for 20-30 minutes or until the beets and garlic are tender
Traditional adobo relies on long braising times to break down tough cuts of meat, whereas this skillet method sears chicken thighs for three to four minutes per side before a brief ten-minute simmer. High heat is essential during the initial sear to render the fat in the skin and develop browned proteins that subsequently enrich the pan liquid. Searing creates fond on the bottom of the skillet, which dissolves when the apple cider vinegar and chicken broth are poured in. Deglazing the pan this way extracts maximum flavor without requiring hours of reduction.
Pairing the acidic, savory poultry with a bed of roasted brassicas and roots balances the heavy profiles inherent in soy-free braises. Kale and rainbow chard require thorough washing and complete drying before roasting at 375 degrees Fahrenheit; damp leaves will steam rather than crisp in the coconut oil. Thinly slicing the beets and garlic ensures they soften concurrently during the twenty to thirty minute roasting window. Spacing the vegetables evenly across the baking sheet prevents moisture traps and encourages proper caramelization.
Coconut aminos serve as a popular alternative to soy sauce for those avoiding gluten or soy, bringing a naturally sweeter flavor profile and lower sodium content. Substituting coconut aminos one-to-one for soy sauce requires no math adjustments, but because they lack standard soy salinity, chefs must compensate with extra black pepper or salt during the reduction stage. Apple cider vinegar provides the necessary acetic acid anchor, mirroring the punch of traditional cane vinegar used in classic Philippine preparations.
Boneless, skinless chicken thighs hold up exceptionally well to quick braising because their higher fat content keeps them moist compared to breast meat. Covering the skillet tightly with a lid during the simmer traps steam to cook the interior evenly without drying out the exterior. Allowing the finished chicken to rest for five minutes before serving redistributes the internal juices evenly throughout the protein fibers.
