Oats 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 uses coconut aminos in place of traditional soy sauce, which keeps the flavor bold and slightly sweet without any wheat or grain-based ingredients sneaking in. The apple cider vinegar brings that signature adobo brightness, while the braise slowly coaxes the chicken into fall-off-the-bone tenderness. Searing the skin first is the move that makes everything better — you get that gorgeous golden crust before the pieces nestle into the braising liquid and soak up all that garlicky, peppery sauce. As the liquid reduces uncovered, it thickens into a glossy, concentrated pan sauce that you'll want to spoon over everything on the plate. It's naturally free of grains and oats without any substitutions or workarounds — just clean, whole ingredients doing exactly what they're supposed to do. Finish with a scatter of fresh parsley or green onion tops and dinner is genuinely impressive with almost no 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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