Pistachio 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 gives the braising liquid a slightly sweeter, more mellow depth while keeping the whole dish completely free of tree nuts and any cross-contamination concerns that can come with specialty sauces. The apple cider vinegar brings that classic adobo brightness, and the whole peppercorns add a gentle heat that builds as the sauce reduces down into something glossy and intensely flavorful. Bone-in, skin-on chicken is the real hero here — searing it first locks in a gorgeous golden crust, and then the long braise makes the meat fall-off-the-bone tender while the skin stays just a little lacquered from the reduced sauce. Smashed garlic cloves bloomed in coconut oil before the liquid goes in is a small step that makes a huge difference in the final flavor. The whole thing comes together in one pan, which means less cleanup and more time to enjoy it spooned over steamed rice with a scatter of fresh green onion on top.
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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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