PCOS Friendly Coconut Filipino Chicken Adobo
Filipino adobo is one of those dishes that feels like a warm hug — deeply savory, tangy, and rich with garlic — and this version is built with ingredients that actually support hormone balance rather than work against it. Coconut aminos stand in for soy sauce, keeping the dish free from phytoestrogens and excess sodium while still delivering that umami depth you want in a proper braise. Apple cider vinegar brings the signature tang and may also support insulin sensitivity, which is a real priority when managing PCOS. Bone-in, skin-on chicken thighs and drumsticks are the right call here — they braise low and slow into tender, fall-off-the-bone perfection while providing satisfying protein and fat to help keep blood sugar steady. The sauce reduces down into something glossy and concentrated, clinging to every piece of chicken in the best possible way. A handful of fresh parsley or green onion on top adds a bright finish that makes the whole plate look as good as it tastes. This is the kind of weeknight dinner that feels indulgent but is genuinely working in your favor.
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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
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 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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