Mediterranean Diet Friendly Coconut Filipino Chicken Adobo
Filipino adobo is one of those dishes that earns a permanent spot in your weeknight rotation — deeply savory, tangy, and impossibly fragrant from whole peppercorns and smashed garlic braised low and slow. This version swaps traditional soy sauce for coconut aminos and leans on apple cider vinegar, keeping the bold, complex flavor profile intact while aligning beautifully with a whole-food, plant-forward eating philosophy. Bone-in, skin-on chicken thighs and drumsticks are the move here — they stay juicy through the braise and develop a gorgeous, lacquered skin once the lid comes off and the sauce reduces down. Coconut oil adds a subtle richness at the sear stage that plays off the vinegar's brightness in the most satisfying way. The braising liquid does double duty as the sauce, so nothing goes to waste and every bite is coated in that glossy, garlicky reduction. A handful of fresh parsley or sliced green onions at the end cuts through the richness and adds a pop of color. It's the kind of one-pan meal that looks and tastes far more involved than it actually is.
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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
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 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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