Artificial Flavors 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 that slow-braised tenderness you just can't rush. This version swaps traditional soy sauce for coconut aminos, which delivers the same umami depth without any of the synthetic additives or flavor enhancers that sneak into conventional condiments. Apple cider vinegar brings the bright, punchy acidity that makes adobo so craveable, and every ingredient here is exactly what it says it is — no mystery extracts, no "natural flavors" fine print. The chicken gets a proper sear first, building a gorgeous golden crust before it braises low and slow in that glossy, garlicky sauce. By the time you uncover the pan and let the liquid reduce, you've got something that tastes like it took all day but came together in under an hour. A scatter of fresh parsley or green onion on top keeps it bright and beautiful right before serving.
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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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