Pork 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 impossibly fragrant from smashed garlic, bay leaves, and cracked black peppercorns. This version swaps traditional soy sauce for coconut aminos, which keeps the umami richness intact while making it accessible to anyone watching what goes into their food. Apple cider vinegar brings that signature bright acidity, and the braising liquid reduces down into a glossy, concentrated sauce that you'll want to spoon over everything on the plate. Bone-in, skin-on chicken thighs and drumsticks are the real heroes here — they stay juicy through the braise and develop a gorgeous golden crust from the initial sear in coconut oil. The whole process is straightforward enough for a Tuesday night but impressive enough to serve to guests. Finish it with a scatter of fresh parsley or green onion tops and you've got a bowl that looks as good as it tastes.
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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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