Lactose Free Coconut Filipino Chicken Adobo
Filipino chicken 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 swaps traditional soy sauce for coconut aminos, which delivers that same savory depth without any dairy concerns — and without sacrificing a single bit of the dish's soul. The apple cider vinegar brings bright acidity, the smashed garlic turns golden and mellow in the pan, and whole black peppercorns add a gentle heat that builds with every bite. Bone-in, skin-on chicken is key here: searing it first locks in a gorgeous golden crust, and then the long braise makes the meat fall-off-the-bone tender while the sauce reduces into something glossy and intensely flavored. Coconut oil handles the searing beautifully and keeps everything completely free of dairy at every step. A scatter of fresh parsley or green onion tops at the end adds a pop of color and freshness that makes the whole plate look as good as it tastes. This is the kind of weeknight dinner that feels like a special occasion without asking much of you at all.
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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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