Pecan 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 that glossy, reduced braising sauce clinging to every piece of chicken. This version leans on coconut aminos instead of soy sauce, which gives it a slightly sweeter, more mellow backbone that plays beautifully against the sharp bite of apple cider vinegar. The whole black peppercorns and bay leaves do quiet but essential work in the background, building a complexity that tastes like it took far longer than it actually did. Searing the chicken skin-side down first is the move that makes everything else better — you get deep golden color and rendered fat that enriches the entire braise. Once the lid comes off and the sauce reduces, it thickens into something almost lacquer-like, coating the bone-in thighs and drumsticks in a way that makes it genuinely hard to stop eating. Every ingredient here is straightforward and easy to source without any concern about hidden tree nuts or shared-facility cross-contact that can make packaged sauces stressful. Finish it with a scatter of fresh parsley or sliced green onion tops and serve it over rice to catch every last drop of that pan sauce.
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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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