This Recipe is clean, gluten-free, dairy-free, paleo, and does not contain refined sugar.
We crave Filipino food fairly often, and we have a couple of spots that are our favorites to hit up whenever the mood strikes. Our standard is pretty high, so we typically prefer to stick to the places that we know will meet our expectations every time. As is typical, we always overindulge on lumpia, pansit, chicken adobo, and halo-halo. For the past year, I have been (for the most part) eating a clean diet to keep my body balanced, healthy, and strong. At times this has been challenging in more ways than one, but mostly because it is contrary to the life my husband and I had grown accustomed. Before my new diet, we always sought to broaden our culinary horizons by trying new foods. Now, I have to be careful about the ingredients being used which have put a slight damper on our adventures.
Chicken adobo with a twist
In an attempt to feed my recent craving for chicken adobo, my husband set out to create a dish that met my dietary restrictions but also tasted authentic. I believe I have mentioned in previous posts that he is an incredible cook. He can take a number of random items from the fridge and whip up something delicious while making good use of a variety of spices. I typically serve as his sous chef, but recently it has evolved into what is now a pretty good cooking relationship as we look for ways to make our favorite foods healthier without sacrificing flavor. One of the most challenging substitutions for us initially was sugar because it is added to most foods and most of the options we tried would change the flavor of the recipe. Our choice for this recipe is stevia.
The benefits of stevia
There are more than 200 species of this herbal plant grown in South America, but it’s important to note here that not all stevia is created equal. There are three main categories of stevia which include green leaf stevia (least processed), stevia extracts (purified), and altered stevia (highly processed and should be avoided), all of these options have been proven to be sweeter than sugar. “This sweet herb” has a number of medicinal properties lending itself to a variety of health benefits which include weight loss, breast cancer reduction, improved cholesterol levels, and reduced blood pressure. When choosing stevia, make sure that it is organic and that the label says that is a 100 percent stevia product which will ensure that it does not contain fillers including GMO ingredients. Stevia turned out to be the perfect substitute for sugar in our chicken adobo recipe, ensuring that it maintains that authentic flavor we know and love. We hope you enjoy our recipe!
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- 2 pounds organic chicken thighs
- 2-3 tablespoons avocado oil
- 10 cloves garlic minced
- 2 bay leaves
- 1/2 a medium onion sliced
- 1/2 cup white vinegar
- 1/4 cup organic gluten-free soy sauce
- 1/4 cup filtered water
- 1 teaspoon black pepper
- 1 teaspoon black peppercorns
- 1/8 teaspoon fish sauce
- 1/2 teaspoon arrowroot
- 18-20 drops of organic liquid stevia
Ingredients
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- In a small bowl whisk water and arrowroot powder together and then add soy sauce, vinegar, fish sauce, and stevia. Whisk until blended and set aside.
- Heat oil in large cast iron skillet.
- Using medium to high heat add chicken. Let brown 3-4 minutes on each side.
- Add the onions, garlic, bay leaves, pepper, peppercorns, and let cook for 5 minutes.
- Add soy sauce mixture and bring to a boil.
- Reduce heat to low boil and cover.
- Cook for 20 minutes making sure to turn chicken over halfway through.
- Chicken should begin to fall off the bone when done.
- Serve over sprouted rice and enjoy!
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