Brazil Nut 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 slow-braised chicken that practically falls off the bone. The braising liquid here is built from coconut aminos and apple cider vinegar, which gives the sauce that signature sweet-salty-sour balance without any soy or wheat to worry about. A hard sear on the skin before braising locks in flavor and gives you that gorgeous golden color, while the uncovered finish lets the sauce reduce into something glossy and intensely good. Smashed garlic, whole peppercorns, and bay leaves do the heavy lifting on aromatics, so the ingredient list stays short but the payoff is anything but. For anyone navigating tree nut concerns, this recipe is naturally free of brazil nuts and relies on coconut oil and coconut aminos — both derived from coconut, which is botanically distinct and widely tolerated by those avoiding tree nuts (though always check with your own dietary needs). A scatter of fresh parsley or green onion over the top adds a bright finish that cuts through the richness beautifully. Serve it over steamed rice with plenty of that pan sauce spooned over everything, and don't be surprised when everyone asks for seconds.
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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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