Description
This Gluten-Free Filipino Chicken Adobo features tender chicken thighs and drumsticks marinated in a tangy mixture of apple cider vinegar, coconut aminos, and garlic, then simmered in a flavorful sauce with bay leaves and coconut sugar. The dish offers a perfect balance of sour, savory, and slightly sweet, cooked stovetop to a rich, reduced glaze. Suitable for gluten-free diets and adaptable for paleo, keto, and AIP-friendly modifications.
Ingredients
Chicken
- 1 1/2 lb chicken thighs & drumsticks
Marinade
- 1/2 cup apple cider vinegar
- 1/3 cup coconut aminos
- 6 cloves garlic, minced
- 1 tsp sea salt
- 1/3 tsp black pepper (omit for AIP)
Cooking
- 2 tbsp avocado oil
- 4 bay leaves
- 2 tsp coconut sugar (omit for whole30 and keto)
- 1/3 cup water
Garnish
- 1 tbsp green onion, chopped
- Optional: pinch of red pepper flakes (omit for AIP)
Instructions
- Prepare the Chicken: Pat the chicken dry thoroughly with a paper towel to remove any excess moisture for better browning and set it aside.
- Make the Marinade: In a large bowl, whisk together the apple cider vinegar, coconut aminos, minced garlic, sea salt, and black pepper until well combined.
- Marinate the Chicken: Add the chicken pieces into the bowl with the marinade, stirring to coat each piece well. Cover the bowl and refrigerate for 1 to 3 hours, or preferably overnight to allow flavors to deeply infuse.
- Brown the Chicken: Heat the avocado oil in a large deep skillet over medium-high heat. Using tongs, place the chicken pieces into the hot oil, reserving the marinade separately. Cook the chicken for about 3 to 4 minutes on each side until lightly crisped and browned.
- Simmer the Adobo: Pour the reserved marinade, bay leaves, coconut sugar, and water into the skillet with the chicken. Bring the mixture to a gentle simmer, then cover and cook for 30 minutes or until the sauce has reduced and thickened, coating the chicken well.
- Finish and Serve: Remove from heat, discard bay leaves, and serve the chicken adobo topped with chopped green onion and a sprinkle of red pepper flakes if desired. This dish pairs well with cauliflower rice for a low-carb option.
Notes
- For AIP (Autoimmune Protocol), omit black pepper and red pepper flakes.
- For Whole30 and keto variations, omit coconut sugar or substitute with a keto-approved sweetener.
- Marinating overnight enhances the flavor, but 1-3 hours is sufficient if short on time.
- Using chicken thighs and drumsticks provides more moisture and richer flavor compared to lean cuts.
- Serve with cauliflower rice for a low-carb, gluten-free meal option.
