Keto Chicken Adobo
3.0g
Net Carbs
49.5g
Protein
33.8g
Fat
0.1g
Fiber
538
Calories
Ingredients:
- 24 ounces Chicken Leg, bone-in, with skin
- 1 cup Chicken Broth, Bouillon or Consomme
- 3 tablespoons Canola Vegetable Oil
- 8 tablespoons Tamari Soybean Sauce
- 16 tablespoons White Wine Vinegar
- 2/3 each Bay Leaf
- 3 teaspoons Garlic
- 1 1/2 teaspoons 100% Organic Black Peppercorns
Directions:
- In a large baking dish, combine 1 cup vinegar, minced garlic, bay leaf, peppercorns (use pink peppercorns if available) and 1/2 cup tamari. Add chicken and toss to coat.
- Cover with plastic wrap and marinate 1 hour in the refrigerator.
- Transfer chicken and marinade to a large saucepan. Add broth and bring to a boil over high heat. Cover, reduce heat to low and simmer 20 minutes.
- Transfer chicken to a plate and continue cooking marinade until it is reduced to 1 cup, about 10 minutes, skimming off the fat.
- Meanwhile, pat chicken dry with paper towels.
- In a large skillet, heat oil over high heat. Brown chicken in batches, about 2 minutes per side.
- To serve, transfer chicken to a deep platter and serve with the heated sauce.
