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Dairy-Free Chicken Adobo with Coconut Aminos recipe by Safe Plated

Dairy-Free Chicken Adobo with Coconut Aminos

A classic Filipino dish made safe for dairy and egg allergies. Chicken is braised in a savory and slightly sweet sauce made with coconut aminos instead of soy sauce for a richer flavor.

60m4 servings
DAIRY-freeEGG-free
520 cal|40g protein|40g carbs|20g fat|2g fiber

Ingredients

  • about 680 g Chicken thighs
  • 1/2 cup Coconut aminos
  • 1/4 cup Apple cider vinegar
  • 6 cloves Garlic
  • 1 tbsp Black peppercorns
  • 2 leaves Bay leaves
  • 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

  1. 1Place a large heavy-bottomed pot or Dutch oven on the stove over medium-high heat. Add the 2 tablespoons of coconut oil and heat until it shimmers, about 1-2 minutes.
  2. 2Carefully add the about 680 g of chicken thighs to the hot pot. Sear the chicken on all sides until it is deeply browned, about 3-4 minutes per side. Remove the chicken from the pot and set it aside on a plate.
  3. 3Add the 6 cloves of minced garlic, 1 tablespoon of black peppercorns, and 2 bay leaves to the pot. Sauté the garlic, peppercorns, and bay leaves, stirring constantly, until they are fragrant, about 1-2 minutes.
  4. 4Pour the 1/2 cup of coconut aminos, 1/4 cup of apple cider vinegar, and 1/2 cup of water into the pot. Stir everything together and bring the liquid to a gentle simmer.
  5. 5Return the seared about 680 g of chicken thighs to the pot, nestling them into the simmering liquid. Reduce the heat to low, cover the pot tightly with a lid, and let the chicken simmer gently for 30-40 minutes. The chicken is done when it is cooked through and very tender, reaching an internal temperature of 74°C.
  6. 6Serve the chicken adobo hot over the 4 cups of cooked white rice.

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