Chicken Adobo with Coconut Aminos
A classic Filipino dish made gluten-free and soy-free using coconut aminos instead of soy sauce. This version maintains the authentic flavor while being allergen-friendly.
Ingredients
- about 680 g Chicken thighs
- 1/2 cup Coconut aminos
- 1/4 cup Apple cider vinegar
- 6 cloves Garlic
- 1 tbsp Black peppercorns
- 2 pieces Bay leaves
- 1 tbsp Coconut oil
- 1/2 cup Water
- 4 cups Cooked rice
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Heat coconut oil in a large pot over medium-high heat.
- 2Add chicken thighs and brown on all sides. Remove chicken from the pot and set aside.
- 3Add minced garlic to the pot and sauté until fragrant, about 1 minute.
- 4Pour in coconut aminos and apple cider vinegar. Add black peppercorns and bay leaves.
- 5Bring the mixture to a simmer, then return the chicken to the pot.
- 6Add water, reduce heat to low, cover, and simmer for 30-40 minutes, or until chicken is tender and cooked through.
- 7Serve hot over cooked rice.
Substitutions
Soy sauce → Coconut aminos
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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