Instant pot chicken adobo on a bed of cauliflower rice.

Instant pot chicken adobo on a bed of cauliflower rice.

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8 Responses

  1. AutoModerator dedi ki:

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  2. CcaidenN dedi ki:

    This came out amazing. Definitely gonna be making this often! This made enough for three people.

    Chicken adobo:

    * 6 large chicken thighs
    * ⅓ cup soy sauce
    * ¼ cup apple cider vinegar
    * ⅓ cup confectioners erythritol
    * 3 bay leaves
    * Salt
    * Pepper
    * 2 tbsp oil
    * 2 tbsp finely chopped garlic

    Pat dry your chicken thighs, cut off any excess fat and skin (don’t remove it all). Salt and pepper your chicken thighs on both sides. Set your Instant Pot to saute, high, and heat your oil. Once the oil is hot, but not smoking, in batches of 2 or 3, brown your thighs on both sides. Takes about 3-4 minutes per side. Once all your chicken is browned, turn the saute down to medium. Add your vinegar and soy sauce to deglaze the Instant Pot. Use a wooden spoon and make sure to scrape up all the little stuck on tasty bits. Add the garlic, erythritol and bay leaves to the pot. Stir till the erythritol is completely dissolved and the sauce is nice and bubbly. Add your chicken back to the pot. Close your Instant Pot and set to Meat/Stew, High Pressure, 8 minutes. When it is done, release the pressure manually. Set the Instant Pot back to saute, medium, to get the sauce bubbling again. Reduce till thick, about 20 minutes. Occasionally flip the thighs while the sauce is reducing so they get nicely coated with the sauce. Plate the chicken on top of your cauliflower rice so the rice absorbs some of that delicious adobo sauce.

    My only complaint was I wish there was more sauce! Next time I’m going to increase the amounts of vinegar, erythritol and soy sauce so it makes more liquid in the end.

    Cauliflower rice:

    * 1 bag Birds Eye riced cauliflower
    * 2 tsp oil

    Heat the cauliflower in the microwave by following the directions on the bag. Heat a nonstick skillet with the oil. When the cauliflower rice is done microwaving, dump the whole bag into the pan. Saute till it dries out a bit, about 3 minutes.

    The adobo is a bit on the salty side, but pairing it with the cauliflower rice was absolutely perfect to balance out the saltiness.

  3. indicas_world dedi ki:

    Love chicken or pork adobo ! I’ve wanted to go keto but I love rice so much 🙁 ugh

  4. joshiethebossie dedi ki:

    Sounds great – for authentic Filipino food, definitely don’t take off the skin

  5. enchantedbaby dedi ki:

    ang sarap! but keep the skin, it’s the best part!

  6. llydawn dedi ki:

    This looks amazing! I am a little confused though. I thought on Keto we’re not suppose to have soy sauce? I’m 2 months in on my Keto journey so I’m fairly new. I could be wrong, I just remember reading about not having soy sauce and using coconuts aminos as a replacement. I miss chicken adobo so much I thought I could never have it again lol

  7. strobonic dedi ki:

    Hey, just wanted to let you know that I tried this recipe and it came out great. I used liquid aminos instead of soy sauce (because that’s what I had on hand). I didn’t measure out 1/3 cup erythritol but kinda just eyeballed it and probably only used like 1/2 tbsp, if that. I was skeptical that it would smell/taste “right” with apple cider vinegar instead of datu puti but honestly, I couldn’t tell the difference.

    It actually came out so good that I let my parents try some and they agreed it was legit. I reduced the sauce quite a bit but I felt like there was still enough left over. Comment from my dad was “it has sabaw, I keep telling your mom adobo should have sabaw.” My mom suggested I should try it with pork. She usually makes adobo with chicken wings and pork.

    Thanks for the recipe!

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