Shellfish 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 impossibly fragrant from smashed garlic, bay leaves, and cracked black peppercorns. This version swaps traditional soy sauce for coconut aminos, which keeps all that rich umami depth while making it naturally free from shellfish-derived additives that can sneak into some soy-based condiments. Bone-in, skin-on chicken thighs and drumsticks are seared until the skin turns a deep, crackling gold before braising low and slow in a vinegar-forward sauce that tenderizes the meat right down to the bone. The finishing move — uncovering the pan and letting the sauce reduce — concentrates every flavor and gives you a glossy, spoonable coating that's genuinely restaurant-worthy. A scatter of fresh parsley or sliced green onions at the end adds a bright pop of color and freshness against all that savory richness. It's the kind of meal that fills the kitchen with an aroma that has everyone asking what's for dinner before you've even set the table.
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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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