Paleo Coconut Filipino Chicken Adobo
Filipino adobo is one of those deeply savory, tangy braises that feels like it was made for slow weekend cooking, and this version delivers every bit of that bold, glossy flavor without a drop of soy sauce. Coconut aminos step in seamlessly, bringing that same umami depth while keeping things grain-free and legume-free — no compromises on taste required. Apple cider vinegar gives the sauce its signature punch, and the whole black peppercorns and smashed garlic slowly perfume the braising liquid into something genuinely craveable. The chicken gets a proper sear in coconut oil first, building a golden, crackling skin before it braises low and slow until fall-off-the-bone tender. As the sauce reduces uncovered, it thickens into a rich, lacquered glaze that clings to every piece. A scatter of fresh parsley or green onion at the end adds a little brightness to balance all that savory depth. This is the kind of dish that tastes like it took all day but comes together in a single pan with minimal fuss.
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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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