Dairy 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 impossibly fragrant from garlic, bay leaves, and cracked black pepper. This version swaps traditional soy sauce for coconut aminos, which delivers that same rich, umami-forward depth without any dairy concerns or hidden additives to stress over. Bone-in, skin-on chicken thighs and drumsticks are seared in coconut oil until the skin turns a gorgeous deep golden brown, then braised low and slow in a vinegar-spiked sauce that tenderizes the meat all the way to the bone. The finishing move — uncovering the pan and letting the sauce reduce — concentrates everything into a glossy, cling-to-the-chicken coating that tastes like it took way more effort than it did. Apple cider vinegar brings a bright, slightly fruity acidity that plays beautifully against the mellow sweetness of the coconut aminos. A scatter of fresh parsley or green onion over the top adds a pop of color and freshness right before serving. This is the kind of one-pan dinner that makes the whole kitchen smell incredible and has everyone asking for seconds.
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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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