Gelatin Free Coconut Filipino Chicken Adobo
Filipino chicken adobo is one of those deeply satisfying dishes where vinegar, garlic, and savory braising liquid work together to create something far greater than the sum of their parts. This version swaps traditional soy sauce for coconut aminos, which keeps the umami depth intact while making it easy to enjoy without any hidden additives that can sneak into store-bought sauces. The apple cider vinegar brings a bright, slightly fruity tang that plays beautifully against the richness of bone-in, skin-on chicken thighs and drumsticks — the best cuts for this kind of low-and-slow braise. Searing the chicken skin-side down first is the move that makes everything else better, building a golden crust and leaving behind all those caramelized bits that flavor the sauce. After a covered braise, the lid comes off and the heat goes up, letting the liquid reduce into a glossy, concentrated coating that clings to every piece. It's the kind of weeknight dinner that tastes like you spent all day on it, finished with a scatter of fresh parsley or green onion for a little color and brightness.
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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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