Soy Free Coconut Filipino Chicken Adobo
Filipino chicken adobo is one of those deeply satisfying braises that fills the kitchen with a tangy, garlicky aroma you'll want to bottle up and keep forever. The magic here comes from coconut aminos standing in for traditional soy sauce — delivering that same savory, slightly sweet depth without any soy in sight, which makes this version genuinely accessible for anyone navigating a soy-free lifestyle. Apple cider vinegar brings the bright, punchy acidity that defines a great adobo, while whole black peppercorns and smashed garlic slowly perfume the braising liquid into something truly special. The chicken is first seared in coconut oil until the skin turns a deep, crackling golden brown, then nestled back into the sauce to braise low and slow until it's fall-off-the-bone tender. Once you uncover the pan and let the sauce reduce, it becomes this glossy, concentrated coating that clings to every piece. A scatter of fresh parsley or green onion over the top adds a little color and freshness right before serving. This is the kind of weeknight dinner that tastes like it took far more effort than it actually did.
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!