Chicken Adobo with Coconut Aminos
A classic Filipino dish, Chicken Adobo, made safe for peanut allergies using coconut aminos for umami flavor. Chicken is braised in a savory, tangy sauce until tender.
Ingredients
- about 910 g Chicken Thighs
- 1/2 cup Coconut Aminos
- 1/4 cup Apple Cider Vinegar
- 6 cloves Garlic
- 2 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, heavy-bottomed pot or Dutch oven, combine the about 910 g of chicken thighs, 1/2 cup of coconut aminos, 1/4 cup of apple cider vinegar, 6 cloves of minced garlic, 2 bay leaves, and 1 tsp of black peppercorns.
- 2Add the 1/2 cup of water to the pot. Turn the heat to high and bring the liquid to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 30 to 40 minutes, or until the chicken is cooked through and very tender. The chicken should easily pull apart with a fork.
- 3Carefully remove the about 910 g of chicken thighs from the pot using tongs and place them on a plate. Set the chicken aside. Increase the heat under the pot to medium-high and let the sauce bubble and reduce for 5 to 10 minutes, stirring occasionally, until it has thickened enough to coat the back of a spoon.
- 4Return the about 910 g of chicken thighs to the pot with the thickened sauce. Stir gently to coat the chicken evenly with the sauce.
- 5Serve the chicken adobo hot over the 4 cups of 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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