Seed Oil Free Coconut Filipino Chicken Adobo
Filipino adobo is one of those dishes that earns a permanent spot in your weeknight rotation — tangy, savory, deeply aromatic, and somehow even better the next day. This version leans on coconut aminos instead of soy sauce and apple cider vinegar for the braise, which means you get that classic sweet-salty-sour balance without any of the industrial oils hiding in bottled condiments or marinades. Coconut oil handles the searing duty here, giving the chicken skin a gorgeous deep-golden crust before it ever hits the braising liquid. The whole peppercorns, smashed garlic, and bay leaves do the heavy lifting on flavor, so the ingredient list stays clean and intentional from start to finish. As the sauce reduces uncovered, it concentrates into something glossy and bold that you'll want to spoon over every bite of rice on the plate. It's the kind of recipe that proves cooking without refined seed oils doesn't mean sacrificing richness or depth — it just means being a little more deliberate about what goes in the pan.
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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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