Cinnamon 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 pan sauce you'll want to pour over everything. This version uses coconut aminos in place of soy sauce, which keeps the umami depth going strong while staying completely free of the warm spices that can sneak into other braised chicken recipes. Apple cider vinegar brings the classic adobo tang, whole black peppercorns add gentle heat, and smashed garlic does the heavy lifting on flavor without a single ingredient that would raise a red flag for anyone avoiding cinnamon. The technique is straightforward — sear the chicken until the skin is deeply golden, braise low and slow, then uncover and let the sauce reduce into something glossy and concentrated. That two-step finish is what separates a good adobo from a great one. A scatter of fresh parsley or green onion on top keeps it bright and a little fresh against all that savory richness. It's the kind of meal that tastes like it took far more effort than it actually 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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