BHA & BHT Free Coconut Filipino Chicken Adobo
Filipino chicken adobo is one of those deeply satisfying dishes where vinegar, garlic, and slow braising do all the heavy lifting — and this version delivers every bit of that bold, tangy comfort. The swap to coconut aminos in place of conventional soy sauce is the key move here, since standard soy sauce and many bottled condiments commonly contain synthetic preservatives like BHA and BHT. Apple cider vinegar brings a clean, bright acidity, and coconut oil handles the searing without any of the additive concerns that come with some processed cooking fats. The result is a rich, glossy pan sauce that clings to golden-skinned chicken thighs and drumsticks in the most irresistible way. Smashed garlic, whole black peppercorns, and bay leaves build that classic adobo depth without a single ingredient you'd need to second-guess. The braise is low-effort and mostly hands-off, making it a genuinely weeknight-friendly meal despite how impressive it looks on the plate. A handful of fresh parsley or sliced green onions on top adds a pop of color and freshness 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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