Filipino chicken asado is a dish that is both sweet and salty, using soy sauce, brown sugar and other spices. This version was slowly cooked to get that tender melt-in-your mouth goodness. In a deep pan or pot, heat oil over medium heat. Add chicken, skin side down, and sear both sides until cooked and lightly browned.
To make my chicken adobo recipe, simply combine the following ingredients in a pan: The pan is then covered and simmered over medium heat for ten to fifteen minutes stirring occasionally. Next, the pan is uncovered and the heat is raised to medium high. The chicken is then cooked until the marinade has cooked off and the meat is browned.
Filipino adobo makes a delicious low carb chicken dish. The meat is cooked in a tangy mix of cider vinegar, soy sauce and garlic. It's a family favorite! Mix oil, vinegar, soy sauce, and garlic in pan. Add chicken and coat with oil mixture. Cover, simmer on medium for 10-15 minutes.
In a large skillet, heat the oil and cook the chicken pieces with the diced onion and carrot for about 5-7 minutes, or until the chicken is mostly done and the carrots are tender. Stir in the garlic and cabbage and cook for another couple of minutes to allow the cabbage to soften. Add the low-carb noodles. Pour in the tamari (or coconut aminos).