Chicken Adobo with Coconut Aminos
A classic Filipino dish made dairy-free by using coconut aminos instead of soy sauce, resulting in a savory and slightly sweet chicken stew.
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
- 2 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.
- 3Add coconut aminos, apple cider vinegar, garlic, bay leaves, peppercorns, and water to the pot.
- 4Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until chicken is cooked through and sauce has thickened.
- 5Serve 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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