The Filipino national dish rebuilt for fat loss. Chicken thighs braised in vinegar, soy sauce, and garlic — barely any fat, all the flavor. Christian lost 35 lbs eating dishes like this.
Adobo is arguably the most iconic dish in Filipino cooking. Every family has their version — some sweeter, some more vinegar-forward. Christian's version keeps the soul of the dish but trims the fat by using boneless skinless chicken thighs and cooking spray instead of oil. The sauce is thinner than traditional adobo because there's less fat, but it soaks into the rice the same way. Monk fruit sweetener adds that subtle sweetness without the calories. This is the dish that proves you can eat Filipino every single day and still hit your goals.
Trim the chicken. Cut the fat off your boneless skinless chicken thighs. This is where you save the calories.
Sear the chicken. Spray the pot with Pam cooking spray. Toss in your smashed garlic and peppercorns first, then lay in the chicken thighs. Let them develop some color — don't overcrowd the pan.
Build the sauce. Add 3/4 cup water, 2 tbsp vinegar, and 3/4 cup soy sauce. Drop in your bay leaves and chicken bouillon cube.
Add sweetener. Stir in 3 tbsp monk fruit sweetener. This gives you that hint of sweetness traditional adobo has without the sugar calories.
Simmer. Bring to a boil, then cut the heat to low and let it simmer with the lid slightly cracked. The longer it simmers, the more tender the chicken gets and the more the sauce reduces.
Serve. Plate over rice measured to your macros. Spoon that sauce over everything — that's the best part.