Chestnut 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 slow-braised chicken that practically falls off the bone. The braising liquid here is built from coconut aminos and apple cider vinegar, which gives the sauce that signature sweet-salty-sour balance without any soy or wheat in the mix. A good hard sear on the skin before braising locks in flavor and gives you that gorgeous golden color before the chicken nestles into the pan sauce to finish low and slow. The whole thing comes together in one skillet, which means less cleanup and more time enjoying the results. Because every ingredient in this recipe is naturally free from tree nuts — including chestnuts — there's no need to scrutinize labels or worry about hidden allergens sneaking into your dinner. Finish it with a scatter of fresh parsley or sliced green onions for a little brightness, and spoon that glossy, reduced sauce generously over the top before serving.
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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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