Anti Inflammatory Coconut Filipino Chicken Adobo
Filipino adobo is one of those dishes that already has good bones — tangy, savory, deeply aromatic — and this version leans into every one of those qualities while keeping things genuinely nourishing. Coconut aminos stand in for traditional soy sauce, delivering that rich umami depth without the wheat or additives that can work against an anti-inflammatory approach. Apple cider vinegar brings the signature brightness, and coconut oil handles the searing, so every ingredient in the pan is pulling double duty on flavor and function. Smashed garlic, whole black peppercorns, and bay leaves do the heavy lifting in the braising liquid, filling your kitchen with an aroma that's almost impossible to resist. The chicken braises low and slow until it's fall-off-the-bone tender, then the sauce reduces into something glossy and concentrated that you'll want to spoon over everything. A scatter of fresh parsley or green onion at the end adds a little color and a clean, herby finish. It's the kind of weeknight dinner that feels like a treat without any of the compromise.
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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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