Mustard 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 glossy, reduced pan sauce clinging to every piece of chicken. This version swaps traditional soy sauce for coconut aminos, which keeps all the umami depth while making it naturally free from the hidden mustard that sneaks into so many bottled condiments and marinades. Apple cider vinegar brings the signature adobo tang, and whole black peppercorns add a gentle heat that builds as the braise reduces down into something almost sticky and caramelized. The technique is straightforward — sear the chicken until the skin is deeply golden, then let it braise low and slow before uncovering to let the sauce concentrate into something truly special. Smashed garlic and bay leaves do a lot of the heavy lifting in the flavor department, so the ingredient list stays short without the dish ever tasting simple. Finished with a scatter of fresh parsley or green onion, it's the kind of meal that looks and tastes like you put in far more effort than you 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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