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Low Carb Chicken Adobo with Turmeric and Coconut Milk

Updated: Aug 7, 2019

One of my favorite low carb dinners—that is also a great meal prep for lunches—is chicken adobo. Adobo is—simply put—the process of cooking meat or vegetables in a type of vinegar marinade. There are multiple kinds of adobo, but the one we're cooking in this post is low carb chicken adobo with turmeric and coconut milk. A recipe that we adapted from a Filipino recipe that Josh has made in the past.

There are some great low carb Filipino dishes out there. We hope you enjoy this one. This keto recipe is easy to make, delicious and goes great over some garlic cauliflower rice. Garlic rice has become a staple side dish in our house. It goes great with Mexican dishes, Filipino dishes, really in any situation where you would typically have some kind of rice added.

Chicken adobo with turmeric and coconut milk over some garlic cauliflower rice.
Chicken adobo with turmeric and coconut milk over some garlic cauliflower rice.

If you are familiar with my blog, you know I like to get right to the recipe and skip over telling you my life story. However, before you start pulling ingredients out of your cabinets, here's a tip.

Make sure you have gloves and/or an apron. Turmeric can and will stain the clothes you're wearing, your mixing bowl, and your countertop. The counter, it will come out of, but your clothes will be tougher.
Also, wearing gloves helps to prevent you from getting pepper juice in your eyes if you don't immediately wash your hands after cutting.

You can watch a quick tutorial for this recipe from our YouTube channel The Keto Show below, or you can scroll down to find the ingredients and instructions written out.


  • 2 lbs chicken (cut into bite size pieces)

  • 1 tbsp olive oil

  • 1 cup coconut milk

  • 2-4 chilies

  • 1/2 tbsp fish sauce (patis)

  • 1 tbsp turmeric

  • 10 garlic cloves

  • 1/4 cup Filipino vinegar (or apple cider vinegar)

  • 1/2 tsp salt

  • 1/4 tsp black pepper

The turmeric, garlic cloves, Filipino vinegar, salt, and pepper are used for the marinade in this recipe.


  1. Mix the marinade ingredients in a large bowl. We'd recommend using a metal bowl or a bowl that you do not care about staining, because turmeric stains. Hard.

  2. Add the chicken and mix well. For recipes like this, it's recommended you let the chicken marinate overnight in the refrigerator, but as long as it marinates for 3-4 hours, you should be fine.

  3. Heat the oil in a saucepan and fry the chicken until lightly browned. This usually takes about 5 minutes. While the chicken is cooking is the perfect time to slice up the peppers you are using.

  4. Once the chicken is cooked, go ahead and add the peppers, and give it a few good stirs.

  5. Now add the coconut milk and simmer—uncovered—on low heat until the sauce thickens and the oil separates from the milk. For us, this takes about 30 minutes.

  6. Add the fish sauce, mix well, and enjoy!

Nutritional Information Per Serving

The above recipe makes 4 servings. **Note** I got these numbers after putting all the ingredients we used into MyFitnessPal. Be sure to add this recipe to what you use to track your macros with the brand of ingredients you use for the most accurate count.

  • Calories: 279

  • Fat: 25 grams

  • Net Carbs: 3

  • Carbs: 4 grams

  • Fiber: 1 gram

  • Protein: 63 grams

We hope you enjoy this recipe! If you make it, we'd love to see it. Tag us on Instagram using @KaitandKeto!

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