Gluten Free Coconut Filipino Chicken Adobo
Filipino adobo is one of those deeply satisfying braises that fills the kitchen with a tangy, garlicky aroma you'll want to bottle up and keep forever. This version leans on coconut aminos instead of traditional soy sauce, which means the whole dish is naturally free of gluten without any awkward substitutions or specialty products that taste like a compromise. The apple cider vinegar brings that signature bright acidity, the smashed garlic goes golden and fragrant in the pan, and the whole peppercorns add a gentle heat that builds as the sauce reduces down into something glossy and intensely savory. Bone-in, skin-on chicken is the real hero here — searing it first locks in a deep golden crust, and then the braise does the slow, patient work of making the meat fall-off-the-bone tender. Spooned over rice with a little fresh green onion on top, this is the kind of weeknight dinner that feels 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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