Chicken Adobo with Rice (Nut-Free)
A classic Filipino dish made safe for nut allergies. Chicken is braised in a savory sauce of soy sauce, vinegar, garlic, and peppercorns. Served over rice.
Ingredients
- 1.5 lb Chicken Thighs
- 1/2 cup Soy Sauce (Wheat-Free Tamari)
- 1/4 cup White Vinegar
- 6 cloves Garlic
- 1 tbsp Black Peppercorns
- 2 leaves Bay Leaves
- 1 tbsp Sugar
- 1/2 cup Water
- 2 tbsp Vegetable Oil
- 4 cups Cooked White Rice
Instructions
- 1In a large bowl, combine chicken thighs, gluten-free soy sauce, vinegar, minced garlic, peppercorns, bay leaves, and sugar. Marinate for at least 30 minutes.
- 2Heat vegetable oil in a large pot or Dutch oven over medium-high heat.
- 3Add marinated chicken to the pot and brown on all sides.
- 4Pour in water, bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until chicken is cooked through and tender.
- 5Serve hot over cooked white rice.
Substitutions
Soy Sauce → (avoids Wheat)
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.
Related Guides
Keep reading this recipe
Open this recipe in the appSign in to continue with this recipe. No meal plan generation needed.
Want a full week of recipes like this?
Get a personalized 7-day meal plan customized for your family's specific allergens. Every recipe is cross-checked by an independent AI.
Build my free 7-day planNo credit card required.