Celery 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 glossy, reduced braising sauce clinging to every piece of chicken. This version leans on coconut aminos instead of soy sauce, which keeps the umami flavor bold while making it naturally free of common allergens that sneak into traditional recipes. Apple cider vinegar brings the signature tartness, whole black peppercorns add gentle heat, and smashed garlic perfumes the entire pan from the moment it hits the oil. The technique is straightforward: sear the chicken until the skin is deeply golden, then braise low and slow before uncovering to let the sauce reduce into something almost sticky and irresistible. Every ingredient here is clean and easy to verify, so there's no guesswork about what's actually in your bowl. A scatter of fresh parsley or green onion tops at the end adds a little brightness that makes the whole plate 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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