Rye Free Coconut Filipino Chicken Adobo

Total time1 hr

Prep time10 min

Cook time50 min

Filipino chicken 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. The braising liquid does all the heavy lifting, slowly tenderizing bone-in chicken thighs and drumsticks until the meat is practically falling off the bone, while the sauce reduces into something glossy and intensely flavorful. Coconut aminos stand in for traditional soy sauce here, bringing that same umami depth without any grain-based ingredients, and apple cider vinegar delivers the signature tang that makes adobo so craveable. A quick sear before braising builds a gorgeous golden crust on the skin that holds up beautifully through the whole cook. The whole thing comes together in one pan, which means less cleanup and more time to enjoy it. Spoon the reduced pan sauce generously over the top and finish with a scatter of fresh parsley or green onion for a little brightness — simple, satisfying, and completely unfussy.

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Ingredients

4 servings

3 lbs bone-in, skin-on chicken thighs and drumsticks (about 8 pieces)
½ cup coconut aminos
Nutiva Coconut Secret Coconut Aminos Soy-Free Soy Sauce Alternative Original - 8 oz Coconut Secret Ssng Sce Orig Soy Free - 16.9 Oz Dynamic Health Coconut Aminos Seasoning Sauce Simple Truth Organic Coconut Aminos All-Purpose Seasoning Sauce, 10 fl oz O Organics Coconut Aminos - 10 FZ
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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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