Candida Diet Friendly Coconut Filipino Chicken Adobo
This deeply savory braise delivers everything you want from a classic Filipino comfort dish — tender, fall-off-the-bone chicken with a glossy, tangy-rich sauce that clings to every piece. The swap to coconut aminos in place of traditional soy sauce is what makes this version work so well, keeping the umami depth without the fermented soy that can be problematic on a candida-conscious eating plan. Apple cider vinegar does double duty here, acting as both the acidic backbone of the braising liquid and a gut-friendly ingredient that fits naturally into this way of eating. Smashed garlic, whole black peppercorns, and bay leaves build a layered, aromatic sauce that reduces down into something almost glossy and caramel-like by the end. The technique is straightforward — sear the chicken until the skin is deeply golden, braise low and slow, then uncover and let the sauce concentrate — and the result is far more impressive than the effort involved. A sprinkle of fresh parsley over the top adds a bright finish that makes the whole pan look restaurant-worthy. This recipe serves four, making it an easy weeknight dinner that also reheats beautifully the next day.
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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
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 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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