Hazelnut Free Coconut Filipino Chicken Adobo
Filipino adobo is one of those deeply satisfying braises that fills the kitchen with an aroma so good it's hard to wait for dinner. This version leans on coconut aminos and apple cider vinegar to build that signature tangy, savory depth, with smashed garlic, bay leaves, and whole black peppercorns rounding everything out. The chicken is seared first until the skin turns a deep, crackling golden brown before it gets nestled into the braising liquid — that step alone is worth the extra few minutes. Everything in this recipe is naturally free from tree nuts, so there's no need to scrutinize labels or worry about hidden ingredients sneaking in through a sauce or marinade. The braising liquid reduces down into a glossy, punchy pan sauce that you'll want to spoon generously over every bite. Serve it over steamed rice with a scatter of fresh parsley or sliced green onions and you've got a weeknight dinner that feels genuinely special.
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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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