Rice 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 slow-braised tenderness you just can't rush. This version swaps traditional soy sauce for coconut aminos, which delivers the same umami depth without any soy or wheat, making it a smart fit for anyone navigating grain-free or rice-free eating who still wants bold, satisfying flavor. The apple cider vinegar brings brightness, the whole peppercorns add gentle heat, and the braising liquid reduces into a glossy, spoonable sauce that you'll want to drizzle over absolutely everything. Bone-in, skin-on thighs and drumsticks are the real heroes here — they stay juicy through the braise and develop beautifully caramelized skin during that final uncovered simmer. Because the dish is built around protein and a deeply flavored pan sauce rather than a starchy base, it pairs just as naturally with roasted vegetables, cauliflower rice, or a simple green salad. A scatter of fresh parsley or sliced green onions at the end adds a pop of color and freshness that makes the whole plate feel finished. This is the kind of recipe that tastes like it took all day but comes together in a single skillet.
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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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