Chicken Adobo with Coconut Aminos
A flavorful and savory Filipino classic made with chicken braised in a tangy and sweet sauce using coconut aminos as a soy sauce alternative, perfect for a peanut-free diet.
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
- 1/2 cup Water
- 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 over medium heat.
- 2Add chicken thighs and brown on all sides.
- 3Add garlic, coconut aminos, apple cider vinegar, bay leaves, black peppercorns, and water to the pot.
- 4Bring to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes, or until the chicken is cooked through and tender.
- 5Serve hot over cooked 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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