Gluten-Free Chicken Adobo with Coconut Aminos
A classic Filipino dish made gluten-free by using coconut aminos instead of soy sauce. Rich, savory, and perfect over rice.
15m prep + 45m cook4 servings
550 cal|40g protein|40g carbs|25g fat|2g fiber
Ingredients
- 2 lbs Chicken thighs
- 1 cup Coconut aminos
- 1/2 cup White vinegar
- 6 cloves Garlic
- 1 tbsp Black peppercorns
- 2 leaves Bay leaves
- 2 tbsp Coconut oil
- 4 cups Cooked white rice
Instructions
- 1In a large bowl, combine chicken thighs, coconut aminos, white vinegar, minced garlic, black peppercorns, and bay leaves. Marinate for at least 30 minutes (or up to 2 hours in the refrigerator).
- 2Heat coconut oil in a large pot or Dutch oven over medium-high heat. Add the marinated chicken (reserving the marinade) and brown on all sides.
- 3Pour the reserved marinade into the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the chicken is cooked through and tender.
- 4Serve hot over cooked white rice. Garnish with extra peppercorns, if desired.
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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