Mushroom Free Coconut Filipino Chicken Adobo
Filipino adobo is one of those dishes that earns a permanent spot in your weeknight rotation — tangy, savory, deeply aromatic, and somehow even better the next day. This version uses coconut aminos in place of traditional soy sauce, which keeps the flavor rich and slightly sweet without any of the additives that can sneak into store-bought sauces. Apple cider vinegar brings the signature brightness, while smashed garlic and whole black peppercorns build a braising liquid that smells absolutely incredible as it reduces down. The chicken gets a proper golden sear first, so the skin stays satisfying even after it braises low and slow in all that glossy, punchy sauce. Because every ingredient here is straightforward and whole, there's no guesswork about hidden fillers or fermented flavor boosters that might not work for your needs. Finishing uncovered lets the sauce concentrate into something almost lacquer-like, coating each piece beautifully before you spoon it over the top. A scatter of fresh parsley or green onion is all it needs to look like you really put in the effort.
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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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