Almond Free 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 black pepper in every bite. This version uses coconut aminos in place of traditional soy sauce, which gives the braising liquid a slightly sweeter, more mellow depth while keeping the whole dish completely free of tree nuts and their derivatives. The chicken is seared first until the skin turns a gorgeous deep golden brown, then braised low and slow until it's fall-off-the-bone tender and the sauce reduces into something glossy and intensely flavored. Apple cider vinegar brings that classic adobo brightness, and the whole black peppercorns add little pops of heat that make the dish feel alive. Because every ingredient here is straightforward and whole, you never have to second-guess a label or worry about hidden almond-based thickeners or oils sneaking in. Finish it with a scatter of fresh parsley or sliced green onions and spoon that pan sauce generously over the top — it's the kind of meal that tastes like it took far more effort than it did.
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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
- 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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