Chicken Adobo with Coconut Aminos
A classic Filipino dish made with chicken braised in a savory, tangy sauce using coconut aminos instead of soy sauce for a gluten-free and peanut-free twist.
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
- 2 tbsp Coconut oil
- 4 cups Cooked rice
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large bowl, combine the about 910 g Chicken thighs, 1/2 cup Coconut aminos, 1/4 cup Apple cider vinegar, the 6 cloves Garlic (minced), the 2 leaves Bay leaves, and the 1 tsp Black peppercorns. Stir everything together to coat the chicken.
- 2Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes.
- 3Place a large heavy-bottomed pot or Dutch oven on the stove over medium-high heat (about 205°C/200°C). Add the 2 tbsp Coconut oil and let it heat up until it shimmers.
- 4Carefully add the marinated chicken and all the liquid from the bowl into the hot pot. Increase the heat to high and bring the liquid to a boil, which should take about 5 minutes. Once boiling, add the 1/2 cup Water.
- 5Reduce the heat to low, cover the pot with a lid, and let the chicken simmer gently for 30 to 40 minutes. The chicken is done when it is very tender and can be easily pulled apart with a fork. The internal temperature should reach 74°C.
- 6Remove the bay leaves from the pot. Serve the chicken adobo hot over the 4 cups Cooked rice.
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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