Beef 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 uses bone-in, skin-on chicken thighs and drumsticks, which stay incredibly juicy through the braise and develop a gorgeous golden crust from the initial sear in coconut oil. Coconut aminos stand in for traditional soy sauce, bringing that umami depth with a slightly sweeter edge, while apple cider vinegar delivers the signature bright, punchy backbone that makes adobo so craveable. The whole peppercorns and bay leaves do quiet, important work as everything simmers together, perfuming the sauce in a way that smells absolutely incredible. Once the lid comes off and the sauce reduces, you're left with a glossy, concentrated pan sauce that you'll want to spoon over every grain of rice on the plate. A scatter of fresh parsley or green onion tops at the end adds a little color and freshness to finish. It's a complete, satisfying meal built entirely around chicken — no beef, no substitutions needed, just a classic done right.
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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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