Alpha Gal Friendly Coconut Filipino Chicken Adobo
Filipino chicken adobo is one of those deeply satisfying dishes where vinegar, garlic, and slow braising do all the heavy lifting — and this version delivers every bit of that bold, tangy comfort. The swap to coconut aminos in place of traditional soy sauce is what makes this recipe work so well for anyone avoiding mammalian meat byproducts, since coconut aminos bring a rich, slightly sweet umami depth without any of the usual concerns. Apple cider vinegar keeps the braising liquid bright and punchy, while whole black peppercorns and bay leaves give the sauce that classic, aromatic backbone. Bone-in, skin-on chicken thighs and drumsticks are the right call here — they stay juicy through the braise and develop gorgeous, lacquered skin once the lid comes off and the sauce reduces down. The technique is straightforward: sear hard, braise low, then let the heat climb again to concentrate everything into a glossy, spoonable pan sauce. A scatter of fresh parsley or green onion over the top adds a little color and freshness right before serving. This is the kind of weeknight dinner that tastes like it took far more effort than it actually 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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