Eggless 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 swaps traditional soy sauce for coconut aminos, which keeps things naturally brewed and mellow without sacrificing any of that umami depth. Apple cider vinegar brings the signature brightness, while whole black peppercorns and bay leaves do the slow, quiet work of building complexity as everything braises together. The technique is straightforward: sear the chicken until the skin is deeply golden, build the sauce right in the same pan, then let it all simmer low and slow before reducing the liquid into something almost lacquer-like. Since the entire dish comes together with pantry staples, proteins, and aromatics — no eggs anywhere in the process — it's a genuinely fuss-free option for anyone navigating that restriction without wanting to compromise on flavor. Serve it over steamed rice with a spoonful of that pan sauce and a scatter of fresh green onion, and dinner is done.
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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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