Barley Free Coconut Filipino Chicken Adobo
Filipino adobo is one of those dishes that earns a permanent spot in your weeknight rotation — tangy, savory, deeply aromatic, and somehow even better the next day. This version uses coconut aminos in place of traditional soy sauce, which keeps the umami richness intact while making it a natural fit for anyone avoiding gluten-containing grains like barley. Apple cider vinegar brings that signature bright acidity, and the whole black peppercorns and smashed garlic slowly perfume the braising liquid into something genuinely crave-worthy. Searing the chicken skin-side down first is the move that makes everything else better — you get golden, crackling skin and a fond on the bottom of the pan that the braising liquid picks up completely. After a covered braise and a final uncovered simmer, the sauce reduces into a glossy, concentrated coating that clings to every piece. It's the kind of meal that looks and tastes like you spent all day on it, even though the ingredient list is short and the steps are straightforward. Finish with a scatter of fresh parsley or green onion and spoon that pan sauce generously over the top.
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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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