Chicken Adobo with Coconut Aminos
A classic Filipino dish made dairy and egg-free, using coconut aminos for a flavorful and allergy-conscious lunch.
Ingredients
- about 910 g Chicken Thighs
- 1 cup Coconut Aminos
- 1/2 cup Apple Cider Vinegar
- 6 cloves Garlic
- 2 leaves Bay Leaves
- 1 tsp Black Peppercorns
- 2 tbsp Coconut Oil
- 4 cups Cooked White Rice
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Heat coconut oil in a large pot or Dutch oven over medium-high heat.
- 2Add chicken thighs and brown on all sides.
- 3Add coconut aminos, apple cider vinegar, garlic, bay leaves, and black peppercorns to the pot.
- 4Bring to a boil, then reduce heat to low, cover, and simmer for 35-40 minutes, or until chicken is cooked through and tender.
- 5Serve hot over white 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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