Legume Free Coconut Filipino Chicken Adobo
Filipino adobo is one of those dishes that earns a permanent spot in your weeknight rotation — deeply savory, tangy, and rich with garlic and black pepper in every bite. This version uses coconut aminos in place of traditional soy sauce, which keeps the whole dish completely free of legume-derived ingredients without sacrificing that signature umami depth. The apple cider vinegar brings the classic bright acidity, while the braising liquid slowly reduces into a glossy, concentrated sauce that clings to every piece of chicken. Bone-in, skin-on thighs and drumsticks are the real heroes here — they stay juicy through the braise and then get a final stint uncovered so the skin tightens back up and the sauce thickens beautifully. Smashed garlic, bay leaves, and whole peppercorns do the heavy lifting on aromatics, so the ingredient list stays short but the flavor payoff is anything but. A scatter of fresh parsley or green onion tops at the end adds a little color and freshness to what is otherwise a deeply comforting, saucy braise. Serve it straight from the pan with the sauce spooned generously over the top and you will not hear a single complaint at the table.
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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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