Citric Acid Free Coconut Filipino Chicken Adobo
Filipino chicken adobo is one of those deeply satisfying braises that fills the kitchen with an irresistible savory-tangy aroma, and this coconut version delivers every bit of that comfort. The braising liquid is built from coconut aminos and apple cider vinegar — both naturally free from citric acid — so you get that signature bold, glossy sauce without any of the additives that can sneak into conventional soy sauce or store-bought marinades. Smashed garlic, whole black peppercorns, and bay leaves do the heavy lifting on flavor, making this feel far more complex than the short ingredient list suggests. The chicken is seared first until the skin turns a deep, crackling gold, then braised low and slow until the meat is fall-off-the-bone tender and the sauce reduces into something almost lacquer-like. It's the kind of dish that tastes even better the next day as the flavors continue to meld. A scatter of fresh parsley or green onion tops at the end adds a bright, clean finish that balances the richness of the pan sauce beautifully.
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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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