Chicken Adobo with Coconut Aminos
A classic Filipino dish made peanut-free by using coconut aminos instead of soy sauce, for a safe and delicious meal.
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Ingredients
- about 910 g Chicken thighs
- 1/2 cup Coconut aminos
- 1/4 cup Apple cider vinegar
- 6 cloves Garlic
- 2 leaves Bay leaves
- 1 tsp Black peppercorns
- 1/2 cup Water
- 4 cups Cooked rice
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large pot or Dutch oven, combine chicken thighs, coconut aminos, apple cider vinegar, minced garlic, bay leaves, black peppercorns, and water.
- 2Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until chicken is cooked through and tender.
- 3Remove the bay leaves before serving.
- 4Serve hot over cooked rice.
Substitutions
Soy sauce → Coconut aminos
Allergen avoidance
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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