Gluten-Free Chicken Adobo with Coconut Aminos

Name: Gluten-Free Chicken Adobo with Coconut Aminos
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
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

A classic Filipino dish made gluten-free by using coconut aminos instead of soy sauce. Rich, savory, and perfect over rice.

60m4 servings

550 cal|40g protein|40g carbs|25g fat|2g fiber

Ingredients

about 910 g 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

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

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.