Yeast 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 black pepper in every bite. This version swaps traditional soy sauce for coconut aminos, which keeps all that umami depth without the fermented wheat or soy that can sneak yeast-derived ingredients into your plate. Apple cider vinegar brings the signature tang, and together with smashed garlic, bay leaves, and whole peppercorns, the braising liquid becomes something genuinely special. The technique is straightforward: sear the chicken until the skin is deeply golden, then let it braise low and slow before reducing the sauce into a glossy, concentrated finish. Coconut oil adds a subtle richness that plays beautifully against the acidity, and the whole thing comes together in one pan with minimal cleanup. A scatter of fresh parsley or green onion on top keeps it bright and a little beautiful. 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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