Too Easy Chicken Adobo and Roasted Greens with Beets and Garlic

I have mentioned before that John’s grandpa was from the Philippines and for his family; Filipino food was a staple. I have created a paleo version of one of John’s favorite dishes before, and you can find my Paleo Pancit recipe here.  

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.

Here’s how I made the chicken:

Too Easy Chicken Adobo

2 lbs boneless skinless chicken thighs (seasoned lightly on both sides with salt and pepper. You can also use skin on and bone in but you’ll need to up the cooking time by about 10 minutes once the chicken is in the sauce.)

1/4 cup coconut oil

½ medium red onion, diced

3-4 garlic cloves minced

½ cup chicken broth

¼ cup coconut aminos

¼ cup apple cider vinegar

Lots of black pepper

1. In a large skillet heat the coconut oil over medium to medium high heat.

2. 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).

3. Remove the browned chicken from the pan and set aside.

4. 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.

5. 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.

6. 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 its own or on a bed of greens like we did.

Roasted Mixed Greens with Beets and Garlic

This is more of an idea than an actual recipe. I used what veggies that I had leftover from my CSA box and made this dish to go with our easy chicken adobo.

2 bunches of kale

1 bunch of rainbow chard

6 garlic cloves, thinly sliced

4 small beets, peeled, halved, and thinly sliced.

Coconut oil

1. Preheat oven to 375.

2. Wash and dry the greens and remove the leaves from the tough stems.

4. Chop the greens into small pieces and spread them evenly on a baking sheet.

5. Evenly spread the sliced garlic on top of the greens.

5. Evenly spread the sliced beets on top of the greens.

6. Drizzle with plenty of melted coconut oil.

7. 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.

As always, enjoy!!

Comments

  1. Adriana McConnell says

    I love my CSA, I was wondering what farm you have yours through. I am always working to connect my local farmers with other working CSA to get new ideas.

    Thanks, Adriana

  2. says

    I have been eating much more Asian food these days. Always looking for new healthy foods to try. And this fits the bill.

  3. zasm` says

    So very impressed with this Paleo Adobo interpretation! So simple and so delicious. Be sure to make a little extra for leftovers, it doesn’t require much extra work!

  4. says

    That looks like a recipe that will make picky DS fall in love with chicken! Great idea for veggies, too – thanks, Sarah! :)

  5. says

    THANK YOU for this! I’m filipino and have been working out really hard and really miss eating the “staples”. I will definitely be trying this recipe out!

  6. ellen says

    This is my first time on your web site. I’ve been paleo for about 6 months and I’m loving it and the effects of it! I tried this recipe tonight, substituting chicken liver and onions for the chicken thighs. Yum-my. I’ll be back!

  7. says

    Okay, I fixed the chicken tonight and DH said several times while eating, “Mmmm!”
    This does NOT happen very often, lol. And that was improvising, as I had neither chicken broth nor coconut aminos (I mixed in Trocomare with water).

    I enjoyed it, too. DS is still being picky, but we’ll see.

    Thanks again – gonna add it to my recipe book! :)

  8. AddieMay says

    i’m not sure where i went wrong with the greens. I had my oven at 375 and my sheet pan looked just like yours:/ they were way wilted and crispy…THAT didn’t slow me down though. I ate THE entire pan by myself with my chicken:) The whole family loved this dish, we did incorporate a bit of rice with the greens. We only eat rice on rare occasions, AND THIS WAS ONE!! Very delicious…

  9. Catherine says

    I made the adobo tonight…delicious! My mom is Filipino and made adobo quite a bit while I was growing up. This tastes pretty close to it!

  10. Kami says

    Thank you for this recipe. My husband is Filipino and loves adobo but I didn’t know how to paleoize it;). Have you tried this with other types of meat? I love your everyday paleo book and am starting the meal plan in the back this week. I am 38 weeks pregnant with my third child and haven’t been able to eat paleo during this pregnancy until this week. Looking forward to surprising my husband with this dish next week. Thanks again and keep up the good work;)

  11. Tea says

    I’m half Filipino and I thought I would have to give up a lot of my fave foods. Thank you for coming up with this and the pancit recipe :D Please tell me you worked out an alt for lumpia. LOL

  12. Sara says

    This recipe was super easy and incredibly tasty! I made it 5 days ago and it is so good I’m thinking of making it again tonight!

  13. Hector says

    I added some garlic because I just love it and then I notice you mention garlic in the instructions but not in the ingredients list, is this and oversight? PS – everyone at my house loved the adobo chicken, it’s a keeper!

  14. Wendy McConnell says

    I am Filipino-American and I’m always looking for new interpretations of chicken adobo. I have a handful of chicken adobo recipes that I adore. I just had to try yours. I used raw coconut vinegar instead of apple cider and this was the bomb! I typically marinate my chicken the evening before for more flavor but when you have a craving for this and want it quick, this dish does not disappoint! You should try this recipe with a can of coconut milk. I bet you would LOVE it. I have another similar adobo recipe that called for a can of coconut milk and I was skeptical. It was a very pleasant surprise and the recipe has been a keeper! Thanks for sharing this! I will be making your pancit recipe tomorrow and can’t wait!

  15. christy says

    I’m filipino..and just started cfing and paleo. thank you for this recipe! will have to check out paleo pancit. i will share this recipe/site with others at the gym : ).

  16. Johanna says

    Thank you Sarah for this paleoized version of adobo. I am also Filipino (half) and make adobo a lot. I am going to make this today, but I am planning on adding an ingredient that is essential to the adobo flavor: bay leaves. Soy sauce (in this case coconut aminos), and garlic are only 2/3rds of the flavoring ingredients. Traditional adobo includes bay leaves. I usually put 3 leaves per batch of adobo when I make it.

  17. Laura Jo says

    I love chicken adobo and this recipe (and method) was perfect! I served mine over steamed shredded cabbage spiked with some julienned carrot (that’s what I had lurking in the fridge that needed to be used). The sauce and the cabbage was just phenomenal. Quick. Easy. Affordable. ~LJ, Anchorage, AK

  18. NatPatBen says

    I made this last week with chicken & it was very delicious! I’m about to make it again with fish. Not quite sure of what I should do differently (do I brown/cook the fish first?) so I’ll wing it, but I know the sauce will be good even if the fish is not!

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