Dairy-Free Chicken Adobo with Coconut Vinegar
A classic Filipino dish made dairy-free by using coconut aminos and coconut vinegar for a rich, tangy flavor. Served over rice.
Ingredients
- about 910 g Chicken thighs
- 1/2 cup Coconut aminos
- 1/4 cup Coconut vinegar
- 6 cloves Garlic
- 2 leaves Bay leaves
- 1 tsp Black peppercorns
- 1/2 cup Water
- 2 tbsp Coconut oil
- 4 cups Cooked rice
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a bowl, combine chicken thighs, coconut aminos, coconut vinegar, minced garlic, bay leaves, and peppercorns. Marinate for at least 30 minutes.
- 2Heat coconut oil in a large pot over medium heat.
- 3Add the marinated chicken and cook until browned on all sides.
- 4Pour in water, bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the chicken is tender and the sauce has thickened.
- 5Serve hot over cooked 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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