Chicken Adobo with Coconut Aminos
A classic Filipino dish made dairy and nut-free by using coconut aminos instead of soy sauce. The chicken is braised in a savory, tangy sauce until tender.
Ingredients
- about 680 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
- 2 tbsp Coconut oil
- 4 cups Cooked white rice
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large bowl, combine the chicken thighs, coconut aminos, apple cider vinegar, minced garlic, bay leaves, and peppercorns.
- 2Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- 3Heat the coconut oil in a large pot or Dutch oven over medium-high heat.
- 4Add the chicken (reserving the marinade) and brown on all sides.
- 5Pour the marinade over the chicken. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the chicken is very tender.
- 6Serve hot over cooked white rice.
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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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