Sesame 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 black pepper in every bite. The braising liquid here is built from coconut aminos and apple cider vinegar, which means you get all that bold, complex flavor without any soy sauce or hidden sesame products sneaking in. Coconut aminos can be a revelation if you've been missing that umami depth in your cooking, and paired with the vinegar, they create a sauce that reduces down into something glossy and absolutely craveable. The chicken is seared first until the skin turns a deep, crackling gold, then braised low and slow until the meat is fall-off-the-bone tender. Smashed garlic, bay leaves, and whole peppercorns do the heavy lifting on aromatics, keeping the ingredient list short but the flavor anything but. Finish it with a scatter of fresh parsley or sliced green onions and spoon that pan sauce generously over the top — it's the kind of meal that makes the whole kitchen smell incredible.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!