Pregnancy Friendly 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 slow-braised flavor that tastes like it took far more effort than it actually did. This version swaps traditional soy sauce for coconut aminos, which keeps the umami depth while cutting out the high-sodium, additive-heavy concerns that can come with conventional soy products. Apple cider vinegar brings that classic adobo brightness, and the whole black peppercorns and smashed garlic infuse the braising liquid with warmth that builds beautifully as the sauce reduces. Bone-in, skin-on chicken thighs and drumsticks are ideal here — they stay juicy through the braise and finish at a safe internal temperature of 165°F, which matters when you're cooking with extra care in mind. The braising method does most of the heavy lifting, so you're not hovering over the stove the whole time. A scatter of fresh parsley or green onion at the end adds a pop of color and freshness that makes the whole plate feel a little more special. Serve it over steamed rice with plenty of that glossy, reduced pan sauce spooned on top.
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Learn more →Ingredients
4 servings
- 3 lbs bone-in, skin-on chicken thighs and drumsticks (about 8 pieces)
Ingredient noteCook all poultry thoroughly when pregnant.
- 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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