MSG 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 that slow-braised tenderness you only get from bone-in chicken. This version swaps traditional soy sauce for coconut aminos, which delivers the same umami depth without any added glutamates, making it a genuinely clean option for anyone avoiding flavor enhancers in their food. Apple cider vinegar brings the bright, punchy acidity that defines a great adobo, while whole black peppercorns and smashed garlic build layers of flavor that taste like they took all day. The technique is straightforward: sear the chicken until the skin is deeply golden, then braise low and slow before reducing the sauce into something glossy and concentrated. That final uncovered simmer is where the magic happens — the braising liquid tightens into a bold, lacquered sauce that clings to every piece. Spoon it generously over the chicken and finish with fresh parsley or green onion for a little brightness. It's the kind of meal that tastes like it came from a restaurant kitchen, made entirely from ingredients you can trust.
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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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