Walnut 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 slow-built braising magic. Bone-in, skin-on chicken gets seared until the skin is crackling and golden before it braises low and slow in a punchy mix of coconut aminos, apple cider vinegar, smashed garlic, and whole black peppercorns. The result is fall-off-the-bone tender meat bathed in a glossy, reduced sauce that you'll want to spoon over everything on your plate. Coconut aminos stand in beautifully for traditional soy sauce here, bringing that same umami depth with a slightly sweeter edge and no wheat or soy to worry about. Every single ingredient in this recipe is naturally free of tree nuts — no hidden walnut oils, no nut-based thickeners, just clean pantry staples doing serious work. A scatter of fresh parsley or green onion tops at the end adds a bright pop of color and freshness that makes the whole dish look as good as it tastes. This is bold, comforting cooking that doesn't ask much of you but delivers every single time.
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!