This quick and easy keto adobo chicken is quick, easy, and deliciously savory. You’ll love this adobo chicken for all of your keto Mexican recipes. This dairy free, paleo, and Whole30 adobo chicken is bursting with smoky and spicy notes. Use it in your tacos, nachos, or salads!
If you haven’t noticed by now, we’re celebrating the month of love with Spanish inspired recipes. After all, Spanish is the number one love language, mi amor.
Fun fact about me: I took about 5 years of Spanish in school. I can still remember some of it, in my old age. Ha!
However, my brother was blessed with the true knack for language. He is fluent in German, Italian, and Russian. Isn’t that crazy?!
Okay, I got off on a tangent. Back to the recipe…
Did you know there are two origins of making adobo chicken? I didn’t until I did a little research for this recipe. (yes, recipe research is a thing in the blogging world)
There is the Filipino adobo and the Spanish adobo. They’re vastly different too!
Since we’re in the midst of our Spanish inspired recipes, this recipe uses common hispanic ingredients to make a savory and spicy chicken that you can use in a multitude of dishes!
You’re Going To Love This Keto Adobo Chicken
And this is why:
- Simple ingredients that you probably already have in your pantry
- Ready in just 15 minutes thanks to your Instant Pot
- Convertible for the crock-pot
- Leftovers make for quick and easy dishes
- Delicious on salads, tacos, in chili, or enchiladas
- A more grown-up flavor profile
- Spice level can be dialed down for different palettes
- Dairy free, paleo, Whole30
Making Your Adobo Chicken At Home
There’s something about the beginning of the year that makes me crave clean food.
Perhaps its from all the heavy holiday foods and sweet treats, but I find myself wanting more dairy free meals, like this keto adobo chicken.
And adobo chicken is about as simple a recipe as they come.
Especially because we use the handy dandy Instant Pot.
If you’re new here, you may not know that I wrote a keto instant pot cookbook last year! It’s chocked full of keto recipes that your family will love!
So, to say I’m a bit of an Instant Pot savant would not be incorrect.
What I love most about the Instant Pot is it is just so efficient, something I greatly admire at 5 pm!
You literally just dump your ingredients into the pot, set the timer, and 15 minutes later you have a completed keto adobo chicken.
Of course, if you’re more of a slow cooker fan, you can use it as well. See the notes in the recipe card for that time conversion.
How To Serve Your Chicken
This keto adobo chicken is an incredibly versatile recipe!
I like to use this chicken in:
- lettuce wraps for lunch with a little sour cream (as pictured)
- as the base for soup
- in tacos using a low carb tortilla
- on Mexican pizza
- on top of a salad
- on a bed of cauliflower rice (for the non-keto eaters, add some black beans and corn)
As for topping your keto adobo chicken, I find that these items compliment the flavors best:
- sour cream or Mexican crema
- Cotija cheese
- cilantro
- a squeeze of lime
- grilled jalapeños
You know those recipes where you’re not sure how to repurpose the leftovers? This one is not one of them!
Use the leftover adobo chicken to make my adobo chicken chili (coming soon), enchiladas, pizza, taco soup (there’s a great recipe in my cookbook), or a casserole.
The possibilities are only limited to your creativity!
Here Are Some More Keto Mexican Recipes You May Like:
- Keto Mexican Rice
- Spicy Chicken Tacos
- Low Carb Beef Tacos
- Keto Breakfast Burrito Quiche
- Keto Fajita Casserole
- Mexican Shredded Beef
- Taco Cheeseburgers
Instant Pot Keto Adobo Chicken
Ingredients
- 1/4 cup water
- 2 pounds chicken breasts
- 3 garlic cloves thinly sliced
- 1 7 ounce can chipotles in adobo (with sauce)
- 2 tablespoons lime juice
- 1.5 teaspoons oregano
- 1/2 teaspoon salt
- pinch of pepper
- 4 ounces tomato sauce
- 1/2 teaspoon xanthan gum
Instructions
- Add all ingredients to the pot, except xanthan gum, with the tomato sauce going in last.
- Close the lid and seal the vent. Cook on high pressure for 15 minutes. Quick release the steam.
- Remove the chicken from the pot and place on a cutting board. Use two forks to shred the chicken.
- Return the shredded chicken to the pot and stir to coat in the juices.
- Sprinkle the xanthan gum on top and stir until slightly thickened. Do not turn on the saute mode during this step. The juices will be hot enough to activate the xanthan gum.
- Store unused chicken in an airtight container in the fridge up to 1 week or in the freezer up to 6 months.