Wheat 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-braised tenderness you just can't rush. The key swap here is coconut aminos in place of traditional soy sauce, which delivers that same umami depth without any wheat in sight. Apple cider vinegar brings the signature brightness, while whole black peppercorns and bay leaves do the quiet work of making the braising liquid taste like it's been simmering all day. Bone-in, skin-on pieces are essential — they stay juicy through the braise and then get a chance to caramelize as the sauce reduces down into something glossy and intensely flavored. Searing the chicken first builds a golden crust that holds up beautifully through the whole cooking process, so you're never left with sad, flabby skin. The final result is fork-tender chicken bathed in a pan sauce that you'll want to spoon over every grain of rice on the plate. A scatter of fresh parsley or green onion on top keeps it looking as good as it tastes.
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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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