Capsaicin Free Coconut Filipino Chicken Adobo
Filipino chicken adobo is one of those deeply satisfying braises that fills your kitchen with an aroma so good it's hard to wait until it's done. The combination of coconut aminos and apple cider vinegar creates that signature tangy, savory sauce, while smashed garlic and bay leaves layer in warmth and depth. Bone-in, skin-on pieces are seared until deeply golden before braising low and slow, so the meat turns fall-off-the-bone tender and the skin stays rich and lacquered. For anyone navigating capsaicin sensitivity, traditional adobo recipes can be tricky since many versions sneak in chili peppers or spiced condiments — this one keeps all the bold, complex flavor without a single source of heat. The whole black peppercorns add just a gentle, earthy bite that's entirely different from capsaicin and easy to work around if needed. As the sauce reduces in the final stretch, it becomes glossy and concentrated, clinging to every piece of chicken in the most irresistible way. A scatter of fresh parsley or green onion tops at the end brightens the whole dish and makes it look as good as it tastes.
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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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