Nightshade Free Coconut Filipino Chicken Adobo
Filipino adobo is one of those deeply savory, tangy braises that feels like a hug in a bowl — and this version delivers every bit of that magic without a single nightshade in sight. Traditional soy sauce gets swapped for coconut aminos, which brings that same umami depth while keeping the ingredient list clean and worry-free. Apple cider vinegar steps in as the acidic backbone, giving the sauce its signature bright, lip-smacking tang that balances beautifully against the richness of bone-in, skin-on chicken. The real secret is the two-stage cooking method: a proper golden sear first, then a slow braise that lets the garlic, bay leaves, and whole peppercorns work their way into every bite. Once you uncover the pan and let the sauce reduce, it turns glossy and concentrated — the kind of thing you'll want to spoon over every last grain of rice on your plate. It's a weeknight dinner that genuinely tastes like it took all day, with almost no hands-on effort required.
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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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