Turmeric 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 that glossy, reduced braising sauce clinging to every piece of chicken. This version swaps traditional soy sauce for coconut aminos, which keeps all the umami depth while staying completely free of the warm, earthy spice that so many people need to avoid. Apple cider vinegar brings the signature adobo tang, whole black peppercorns add gentle heat, and smashed garlic blooms in coconut oil before the braise even begins. The technique is straightforward: sear the chicken until the skin is deeply golden, then let it slowly braise in that tangy, savory liquid until the sauce reduces into something almost glossy and caramelized. No exotic swaps, no complicated workarounds — just clean, bold ingredients doing exactly what they're supposed to do. Finish it with a scatter of fresh parsley or green onion tops and spoon that pan sauce generously over the top. It's the kind of meal that tastes like it took far more effort than it actually did.
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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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