Cashew Free Coconut Filipino Chicken Adobo
Filipino chicken adobo is one of those dishes that earns a permanent spot in your weeknight rotation — deeply savory, tangy, and rich with garlic and the slow-built complexity that only comes from braising. This version leans on coconut aminos instead of traditional soy sauce, which gives the sauce a slightly sweeter, rounder flavor while keeping things completely free of tree nuts and the sneaky cross-contamination risks that can come with some specialty condiments. Apple cider vinegar brings that signature adobo brightness, and whole black peppercorns add a gentle heat that builds as the sauce reduces down into something glossy and irresistible. The technique is straightforward — sear the chicken until the skin is deeply golden, then let it braise low and slow before uncovering to let the sauce concentrate and cling. Bone-in, skin-on pieces are key here; they stay juicy through the whole cook and soak up every bit of that garlicky braising liquid. Spoon the pan sauce generously over the top and finish with a scatter of fresh parsley or green onion for a little color and freshness. It's the kind of meal that tastes like it took all day, even when your weeknight schedule says otherwise.
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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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