Gut Friendly Coconut Filipino Chicken Adobo
Filipino adobo is one of those dishes that feels deeply comforting — tangy, savory, and rich with garlic — and this version delivers all of that while keeping things genuinely gentle on the gut. Instead of soy sauce, coconut aminos bring that umami depth without the wheat or additives that can cause trouble, and apple cider vinegar steps in as the acidic backbone, which many people find far easier to tolerate than distilled white vinegar. The chicken braises low and slow until it's fall-off-the-bone tender, soaking up every bit of that garlicky, peppery braising liquid. Coconut oil handles the searing, so there are no inflammatory seed oils sneaking into the pan. Once the sauce reduces down, it becomes this glossy, concentrated coating that clings to every piece — deeply flavorful without being heavy. A scatter of fresh parsley or green onion at the end adds a bright finish that makes the whole plate feel alive. It's the kind of weeknight dinner that tastes like you spent way more effort than you 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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