Carrageenan 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 can only get from bone-in chicken. This version leans on coconut aminos instead of conventional soy sauce, which sidesteps the additives and thickeners that sneak into many store-bought condiments, including carrageenan. Apple cider vinegar brings the classic adobo brightness, while whole black peppercorns and bay leaves do the quiet, aromatic work in the background. The chicken gets a proper golden sear first, so the skin stays beautifully caramelized even after braising in that glossy, reduced pan sauce. Every ingredient here is straightforward and easy to verify, which means you can cook with confidence and focus on the food rather than the label-reading. Finish it with a scatter of fresh parsley or green onion tops and spoon that concentrated sauce generously over the top — it's the kind of meal that tastes like it took far more effort than it did.
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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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