Whole 30 Coconut Filipino Chicken Adobo
Filipino adobo is one of those dishes that tastes like it took all day — tangy, savory, deeply aromatic — and this version delivers every bit of that magic while staying completely compliant with a whole food reset. The swap that makes it work is coconut aminos in place of traditional soy sauce, which brings that same rich, slightly sweet umami depth without any soy or added sugar. Apple cider vinegar handles the signature tang, and together they create a braising liquid that reduces into a glossy, crave-worthy sauce you'll want to spoon over everything. Bone-in, skin-on chicken thighs and drumsticks are the right call here — they stay juicy through the braise and develop a gorgeous golden crust from the initial sear in coconut oil. Smashed garlic, whole black peppercorns, and bay leaves round out the flavor in the most classic way, no shortcuts needed. This is the kind of weeknight dinner that genuinely doesn't feel like you're eating around anything — it just feels like really good food.
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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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