Turkey Free Coconut Filipino Chicken Adobo
Filipino adobo is one of those dishes that earns a permanent spot in your weeknight rotation — tangy, savory, and deeply satisfying in a way that feels both homey and special. This version uses bone-in, skin-on chicken thighs and drumsticks, which braise down into something incredibly tender while the skin stays beautifully lacquered from the reduced pan sauce. Coconut aminos stand in for traditional soy sauce, bringing that same umami depth with a slightly sweeter edge, and apple cider vinegar delivers the signature bright, punchy backbone that makes adobo so craveable. Smashed garlic, whole black peppercorns, and bay leaves round out the braising liquid with layers of warmth and fragrance that fill your kitchen as it cooks. The technique is straightforward — sear, braise covered, then uncover to let the sauce reduce into a glossy, concentrated coating that clings to every piece. It's the kind of recipe that looks and tastes far more impressive than the effort involved, and a scatter of fresh parsley or green onion on top makes it feel finished and vibrant. Spoon that pan sauce generously over rice and you've got a complete, crowd-pleasing meal with zero fuss.
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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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