low sodium chicken adobo recipe

Photo of author

By alie

Adobo is a classic Filipino dish that is known for its bold and savory flavors, thanks to a combination of soy sauce, vinegar, garlic, and other spices. It’s a dish that has been passed down through generations of Filipinos and is a staple in many households, especially during special occasions.

If you’re looking for a healthier version of this dish, then you’ve come to the right place! Here’s a recipe for low sodium chicken adobo that’s perfect for those who are watching their sodium intake.

Low Sodium Chicken Adobo Recipe

– 1 lb chicken (thighs or breasts)
– 1/2 cup low-sodium soy sauce
– 1/4 cup vinegar
– 1 tbsp brown sugar
– 6 cloves garlic, minced
– 1/2 tsp black pepper
– 3 bay leaves
– 1/2 cup water


1. In a large bowl, mix together the soy sauce, vinegar, brown sugar, garlic, black pepper, and bay leaves.
2. Add the chicken to the marinade and make sure each piece is coated. Let it marinate for at least an hour, or up to overnight.
3. Heat a large pan over medium-high heat. Add the chicken (discard the marinade) and cook until browned on both sides, about 3-4 minutes per side.
4. Pour in the 1/2 cup water and bring the mixture to a boil. Lower the heat to a simmer and let it cook for about 30-40 minutes, or until the chicken is fully cooked and tender.
5. Serve hot with steamed rice and your choice of vegetables.

This recipe yields a deliciously flavorful and slightly tangy chicken adobo that’s perfect for those who are on a low sodium diet. The use of low-sodium soy sauce ensures that the dish is still packed with flavor without the excessive sodium.

See also  Easy homemade pancakes

If you’re looking for an even healthier version of this dish, you can use chicken breast instead of thighs to reduce the fat content. You can also opt for brown rice or quinoa instead of white rice to up the nutrition factor.

Enjoy this low sodium chicken adobo for your next family dinner or gathering! It’s a dish that’s sure to become a crowd favorite.

Leave a Comment