Nitrate & Nitrite 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 black pepper in every bite. This version leans on coconut aminos instead of conventional soy sauce, which keeps the umami flavor front and center while naturally sidestepping the preservatives and additives that show up in many bottled condiments. Apple cider vinegar brings the signature brightness that makes adobo so craveable, and the braising liquid slowly reduces into a glossy, concentrated sauce that coats every piece of chicken beautifully. Searing the skin first is the move that makes this recipe special — you get that deep golden crust before the chicken ever hits the braising liquid, so the texture stays satisfying rather than soft all the way through. The ingredient list is short and clean: garlic, peppercorns, bay leaves, coconut oil, and a handful of pantry staples you likely already have. It's the kind of meal that smells incredible while it cooks and looks impressive on the plate with almost zero fuss involved.
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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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