Macadamia Free Coconut Filipino Chicken Adobo
Filipino chicken 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. The chicken is seared until the skin turns a deep, crackling golden brown before it braises low and slow in a punchy mix of coconut aminos and apple cider vinegar, which gives the sauce its signature sweet-salty-sour balance. As the liquid reduces uncovered, it thickens into a glossy, concentrated pan sauce that you'll want to spoon over everything on the plate. Coconut aminos stand in beautifully for traditional soy sauce here, keeping the umami depth without any wheat or soy concerns — and the whole ingredient list is refreshingly straightforward. Bone-in, skin-on thighs and drumsticks are the right call for this kind of braise; they stay juicy and pull-tender while the skin holds up to the long cook. A scatter of fresh parsley or sliced green onions at the end adds a little brightness that cuts through the richness perfectly. This is the kind of recipe that tastes like it took far more effort than it 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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