Artificial Food Coloring 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 means the bold, umami-forward flavor is completely free of the synthetic dyes and additives that can sneak into conventional condiments. Apple cider vinegar brings the signature adobo tang, while whole black peppercorns and bay leaves do the heavy lifting on aromatics — nothing artificial, nothing unnecessary. The chicken gets a proper golden sear in coconut oil before it braises low and slow, so the skin stays beautifully caramelized and the meat practically falls off the bone. As the sauce reduces, it thickens into this glossy, concentrated glaze that you'll want to spoon over everything on the plate. A scatter of fresh parsley or green onion tops at the end keeps it bright and vibrant without reaching for anything from a bottle. It's the kind of clean, ingredient-honest cooking that proves you don't need shortcuts to get serious depth of flavor.
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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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