High Fructose Corn Syrup 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 it to finish. This version leans on coconut aminos instead of conventional soy sauce, which sidesteps the high fructose corn syrup and other additives that sneak into many store-bought condiments. Apple cider vinegar brings that signature tang, while smashed garlic, bay leaves, and whole black peppercorns build the kind of layered, savory depth that tastes like it took far more effort than it did. Bone-in, skin-on chicken thighs and drumsticks are the right call here — they stay juicy through the braise and then get a final uncovered simmer that reduces the sauce into something glossy and intensely flavored. The sear at the start is worth every minute, giving the skin a deep golden crust that holds up beautifully once the braising liquid goes in. A scatter of fresh parsley or green onion at the end adds a little brightness to cut through the richness. This is weeknight comfort food that genuinely delivers on every level.
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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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