Xanthan Gum Free Coconut Filipino Chicken Adobo
Filipino chicken 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. This version swaps traditional soy sauce for coconut aminos, which keeps all that umami depth while making it naturally free of common thickeners and additives that can sneak into bottled sauces. Apple cider vinegar brings the bright, punchy backbone that makes adobo so craveable, and whole black peppercorns add a gentle heat that builds as the sauce reduces down into something almost glossy and intensely flavored. The technique here does the heavy lifting — a proper skin-side sear first, then a covered braise, then an uncovered finish that concentrates the pan sauce without any need for starches or stabilizers. Every ingredient on this list is clean and straightforward, so there's no guesswork about what's actually going into the pot. Serve it over steamed rice with the sauce spooned generously over the top and a scatter of fresh green onion, and it looks and tastes like you spent far more effort than you 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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