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Home » Food » Chicken » Too Easy Chicken Adobo and Roasted Greens with Beets and Garlic

By Sarah Fragoso • 43 Comments • Last Updated December 21, 2018 • Originally Posted June 5, 2012

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!!

Annmarie Skin Care

About Sarah Fragoso

Sarah Fragoso is an international best selling author of 6 books, co-owner of the Chico, CA based gym JS Strength and Conditioning, and founder of the Everyday Paleo franchise. Sarah is the co-host of the popular Sarah and Dr. Brooke Show podcast and she also conducts workshops and retreats on the subjects of nutrition, lifestyle and fitness.

Her message is from the heart and she carries a genuine desire to help other families looking for guidance. These attributes have contributed to her successes and provide the drive to keep the discoveries coming.

Why I Lift Weights
A Paleo Picnic

Comments

  1. Courtney says

    June 5, 2012 at 4:32 pm

    Can’t wait to try this recipe. My grandfather was Pilipino and I miss his adobo. Thanks!

    Reply
  2. Adriana McConnell says

    June 5, 2012 at 8:35 pm

    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

    Reply
    • Sarah says

      June 5, 2012 at 8:37 pm

      We are part of the GRUB CSA and we LOVE it!! http://www.grubchico.org

      Reply
  3. Brad says

    June 5, 2012 at 9:25 pm

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

    Reply
  4. David Reynolds says

    June 6, 2012 at 4:34 am

    I’m a firm believer in anything adobo.

    Reply
  5. zasm` says

    June 6, 2012 at 8:01 am

    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!

    Reply
  6. john says

    June 6, 2012 at 3:55 pm

    The chicken was amazing! Thank you again for all you do!

    Reply
  7. Tiffany says

    June 6, 2012 at 8:30 pm

    Made this meal for my family tonight and it was a hit!

    Reply
  8. Emily says

    June 7, 2012 at 9:47 am

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

    Reply
  9. gena says

    June 7, 2012 at 10:59 am

    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!

    Reply
    • Sarah says

      June 7, 2012 at 1:09 pm

      Awesome! I hope you enjoy it!

      Reply
  10. ellen says

    June 7, 2012 at 7:32 pm

    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!

    Reply
    • Sarah says

      June 7, 2012 at 9:20 pm

      Awesome Ellen, so glad you found my site!!

      Reply
  11. Emily says

    June 13, 2012 at 4:59 pm

    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! 🙂

    Reply
  12. AddieMay says

    June 13, 2012 at 8:18 pm

    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…

    Reply
  13. Catherine says

    June 18, 2012 at 4:52 pm

    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!

    Reply
  14. Jessica says

    June 26, 2012 at 7:48 am

    Can I subs thighs for boneless chicken breasts and cook the same way?

    Reply
    • Sarah says

      June 26, 2012 at 1:15 pm

      Yes, but boneless chicken breasts will cook faster so be sure to not overcook them!

      Reply
  15. Kami says

    July 28, 2012 at 11:54 am

    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;)

    Reply
  16. Tea says

    August 1, 2012 at 3:52 pm

    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 😀 Please tell me you worked out an alt for lumpia. LOL

    Reply
    • Sarah says

      August 1, 2012 at 4:56 pm

      Not yet, but you never know!!!!! LOL!

      Reply
  17. Sara says

    August 13, 2012 at 4:05 pm

    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!

    Reply
  18. Hector says

    August 18, 2012 at 5:19 pm

    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!

    Reply
    • Sarah says

      August 19, 2012 at 9:38 am

      It’s in the ingredient list, just double checked it! : ) So glad you liked it!

      Reply
  19. Jam says

    August 26, 2012 at 8:46 pm

    This was too good and too easy! We loved it! It’ll definitely be in our dinner rotation now 🙂

    Reply
  20. Wendy McConnell says

    August 28, 2012 at 5:14 pm

    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!

    Reply
  21. Ron K. says

    September 26, 2012 at 2:17 pm

    I’m Filipino and can’t wait to try this recipe!!! I so glad I found this website!

    Reply
  22. Molly says

    October 13, 2012 at 8:29 pm

    I will just save some time & serve it over sweet butter lettuce drizzed with olive oil 🙂

    Reply
  23. stacie says

    November 7, 2012 at 6:40 pm

    This is one of the best recipes I have ever had! It was a huge success in my house. Thank you so much.

    Reply
  24. christy says

    December 21, 2012 at 4:59 pm

    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 : ).

    Reply
    • Sarah says

      December 22, 2012 at 7:01 am

      Awesome, and thank you!

      Reply
  25. Johanna says

    January 27, 2013 at 1:59 pm

    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.

    Reply
  26. Angela Hyndman says

    February 11, 2013 at 6:07 pm

    My husband and I made this today. We added bayleafs to the adobo and mushrooms to the veggies. SARAP!

    Reply
  27. James Guigayoma says

    February 25, 2013 at 8:40 pm

    Just made these tonight and they were delish! I especially liked how some of the greens got real crisp. Thanks!

    Reply
  28. Serena says

    April 22, 2013 at 10:29 am

    Is there a way to our this in a slow cooker?

    Reply
  29. Christine D. says

    May 5, 2013 at 5:39 am

    This was a great recipe! My 15 year old made it for our family last night. She even presented it beautifully on the plate.

    Reply
  30. AJ says

    June 14, 2013 at 7:59 am

    I need to try this. Looks really good.

    Reply
  31. Laura Jo says

    July 20, 2013 at 11:27 pm

    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

    Reply
    • Sarah says

      July 22, 2013 at 6:50 am

      So glad you enjoyed it!!

      Reply
  32. Katherine says

    September 14, 2013 at 4:11 pm

    Thanks for your site! Do you know about how much this serves?

    Reply
    • Sarah says

      September 15, 2013 at 8:42 am

      It should serve 4-6. : )

      Reply
  33. NatPatBen says

    October 8, 2013 at 2:47 pm

    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!

    Reply
  34. angelica says

    April 29, 2014 at 8:21 pm

    I am filipino and will be trying your recipe out!

    Reply

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As Always, Enjoy!

Sarah Fragoso is an international best selling author of 6 books, co-owner of the Chico, CA based gym JS Strength and Conditioning, and founder of the Everyday Paleo franchise. Sarah is the co-host of the popular Sarah and Dr. Brooke Show podcast and she also conducts workshops and retreats on the subjects of nutrition, lifestyle and fitness.

Her message is from the heart and she carries a genuine desire to help other families looking for guidance. These attributes have contributed to her successes and provide the drive to keep the discoveries coming.

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