Peanut Free Coconut Filipino Chicken Adobo
Filipino chicken adobo is one of those dishes that earns a permanent spot in your weeknight rotation — deeply savory, tangy, and rich with garlic and slow-braised chicken that practically falls off the bone. This version swaps traditional soy sauce for coconut aminos, which keeps all that umami depth while making it a genuinely safe choice for anyone navigating peanut-related cross-contamination concerns at the grocery store. The braising liquid of coconut aminos, apple cider vinegar, and whole black peppercorns builds a sauce that is bold, glossy, and absolutely worth spooning over every last grain of rice on your plate. Starting with a hard sear on the skin-side creates that gorgeous golden crust, and the long covered braise that follows makes the meat impossibly tender before the sauce reduces down into something almost sticky and concentrated. Coconut oil adds a subtle richness to the whole thing without overwhelming the classic adobo flavor profile. A handful of fresh parsley or green onion scattered over the top at the end brings a little brightness to cut through all that savory depth. It is the kind of meal that looks and tastes like you spent all day in the kitchen, even when you absolutely did not.
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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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