Low Sugar Coconut Filipino Chicken Adobo
Filipino adobo is one of those dishes that earns a permanent spot in your weeknight rotation — deeply savory, tangy, and rich with garlic and that slow-braised tenderness you just can't rush. The trick here is coconut aminos standing in for traditional soy sauce, which delivers that same umami depth without any added sweeteners hiding in the ingredient list. Apple cider vinegar brings the signature adobo tang, and together with whole peppercorns and bay leaves, the braising liquid becomes something genuinely special. Searing the chicken skin-side down first is a non-negotiable step — it builds a golden, crackling crust and leaves behind all those caramelized bits that make the pan sauce so good. As the sauce reduces uncovered, it thickens and clings to the chicken in a way that feels far more involved than it actually is. Finished with a scatter of fresh parsley or green onion, this is the kind of meal that looks and tastes like you spent all day on it.
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Learn more →Ingredients
4 servings
- 3 lbs bone-in, skin-on chicken thighs and drumsticks (about 8 pieces)
- ½ cup coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - ⅓ cup apple cider vinegar
- ⅓ cup water
- 6 cloves garlic, smashed and peeled
- 3 bay leaves
- 1 tsp whole black peppercorns
- 1 tbsp coconut oil
- ½ tsp salt
For serving
- 2 tbsp fresh flat-leaf parsley or green onion tops, roughly chopped (optional)
Instructions
- 1
Pat the chicken pieces dry with paper towels and season all over with the salt.
- 2
Heat the coconut oil in a large skillet or wide sauté pan over medium-high heat until shimmering. Add the chicken pieces skin-side down in a single layer and sear undisturbed for 5–6 minutes, until the skin is deep golden brown and releases easily from the pan. Flip and sear the second side for 3 minutes, then transfer to a plate.
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