Filipino Chicken Adobo with Coconut Aminos and a Whole Head of Garlic
Filipino chicken adobo braised in vinegar and coconut aminos with a whole head of garlic, bay leaves and cracked peppercorns, then crisped under the broiler. About 38g protein.
The short answer
Chicken adobo is the national dish of the Philippines: chicken braised in vinegar, garlic, bay leaves and black pepper until the sauce turns glossy and tangy. This version swaps coconut aminos for the usual salty sauce, which cuts the sodium by roughly two thirds, and keeps everything else that makes adobo adobo. About 38g of protein a serving.
On this page
Adobo is the dish a Filipino household makes on a Tuesday and still craves on Sunday. It is one pot, five real ingredients, and it tastes better the next day. So if someone told you adobo does not fit a clean plate, they have not met this pot.
It’s one of the meals from our guide to how to eat clean without giving up the foods you grew up on, and it’s built the Clean Fit Fab way: real food, big flavor, and no seed oils.
Why this chicken adobo belongs on a clean plate
- Five ingredients do all the work. Vinegar, coconut aminos, garlic, bay and peppercorns. That is the sauce.
- Coconut aminos keep the savory depth with far less salt. A teaspoon has about 90 mg of sodium versus roughly 280 mg in the usual sauce.
- Chicken thighs stay tender through a long braise. Then a few minutes under the broiler gives you crisp edges without deep frying.
- It is naturally gluten free and dairy free. So it works for almost every table.
Chicken thighs are an affordable protein with about 25 grams of protein in a 4-ounce cooked portion, based on USDA data. The Harvard Nutrition Source has more on how much protein you need and the best places to get it.
The flavor: what makes it taste so good
Adobo is a lesson in balance. Sharp vinegar, a salty-sweet sauce, a frankly ridiculous amount of garlic, and the slow perfume of bay leaves and cracked black pepper. So this recipe does not hold back on any of them. Browning the chicken first and reducing the sauce at the end turns it into a glaze that clings to every piece.
- A whole head of garlic, smashed, which turns sweet and soft in the braise
- Cane or apple cider vinegar for the signature tang
- Coconut aminos for savory depth with a touch of natural sweetness
- Three bay leaves and a tablespoon of cracked black peppercorns
- A quick broil at the end for crisp, lacquered edges
What you need
Here’s a quick look at the ingredients. Exact amounts are in the recipe card below.
- Adobo: bone-in skin-on chicken thighs, sea salt, avocado oil, garlic, cane vinegar or apple cider vinegar, coconut aminos, water, bay leaves, black peppercorns, maple syrup
- To serve: cooked brown rice, baby bok choy, scallions
Also, a note on fat: we cook with extra virgin olive oil, avocado oil, butter or ghee. They taste better, and they’re real food.
How to make chicken adobo
First, brown the chicken thighs skin side down in avocado oil until the skin is deep gold. Next, add the garlic, vinegar, coconut aminos, water, bay and peppercorns, and simmer gently with the lid on for 30 minutes. Then uncover, reduce the sauce to a glaze, and run the chicken under the broiler for a few minutes. The full recipe card is below.
Filipino · Main Course
Filipino Chicken Adobo with Coconut Aminos
Bone-in chicken thighs braised in cane vinegar, coconut aminos, a whole head of garlic, bay leaves and cracked peppercorns, then crisped under the broiler. About 38g protein.
Prep
10 minCook
55 minTotal
65 minservings
4Vegan version. Seared extra-firm tofu and meaty king oyster mushroom coins take the chicken's place and soak up the same vinegar, coconut aminos, garlic, bay and peppercorn sauce. The braise is shorter, since nothing needs to cook through.
Ingredients
Adobo
To serve
Adobo
To serve
Method · tap a step to mark it done
Pat the chicken dry and season lightly with salt. Heat the avocado oil in a wide, heavy pot over medium-high heat. Brown the thighs skin side down 6 to 7 minutes until deep gold, then flip for 2 minutes. Work in two batches if needed.
Start 7 min timerPour off all but 1 tablespoon of fat. Add the smashed garlic and cook 1 minute until fragrant.
Start 1 min timerAdd the vinegar, coconut aminos, water, bay leaves and cracked peppercorns. Bring to a simmer without stirring, then cover, reduce the heat to low and cook 30 minutes, turning the chicken once.
Start 30 min timerUncover and raise the heat to medium. Simmer 10 to 15 minutes, spooning the sauce over the chicken, until it reduces to a glossy glaze. Taste, and add the maple syrup if it tastes too sharp.
Start 15 min timerHeat the broiler. Move the chicken skin side up to a sheet pan and broil 3 to 4 minutes until the skin crackles and darkens at the edges.
Start 4 min timerServe the chicken over the brown rice with the sauce and softened garlic spooned on top, the sauteed bok choy alongside and scallions over everything.
Pat the tofu slabs and mushroom coins very dry and season with salt. Heat 1 tablespoon of avocado oil in a wide skillet over medium-high heat. Sear the tofu 4 minutes a side until golden and set aside. Sear the mushrooms 3 minutes a side in the remaining oil.
Start 4 min timerAdd the smashed garlic to the pan and cook 1 minute until fragrant.
Start 1 min timerPour in the vinegar, coconut aminos, water, bay leaves, peppercorns and maple syrup. Bring to a simmer, return the tofu, cover and cook over low heat 12 minutes, turning once.
Start 12 min timerUncover and simmer 6 to 8 minutes, spooning the sauce over everything, until it turns into a glossy glaze.
Start 8 min timerServe over brown rice with the sauteed bok choy, the softened garlic and the scallions on top.
Calories
560Protein
38gCarbs
32gFat
30gFiber
4gCalories
420Protein
22gCarbs
42gFat
20gFiber
6gNutrition is per serving and estimated.
Serving ideas
Spoon the garlicky sauce over a small scoop of brown rice or a mix of brown rice and riced cauliflower, with garlicky sauteed bok choy or green beans on the side. Also, a few slices of fresh tomato with a pinch of salt is the classic cool contrast.
Nutrition at a glance: each serving has about 560 calories, 38g protein, 32g carbs and 4g fiber. Numbers are estimates and change with your exact ingredients.
Swaps and variations
- Use bone-in drumsticks or a mix of thighs and drumsticks. Boneless thighs work too; cut the braise to 20 minutes.
- Add a cup of quartered cremini mushrooms in the last 10 minutes to stretch the pot.
- Stir in a tablespoon of coconut milk at the end for a creamy adobo sa gata style.
- For a vegan version, use tofu and king oyster mushrooms (see the vegan switch on the card).
Make-ahead and storage tips
Adobo keeps in the fridge for 4 days and tastes better on day two, because the vinegar mellows and the garlic goes sweet. Reheat it gently in a covered skillet. It freezes for 3 months.
Frequently asked questions
What is chicken adobo made of?
Filipino chicken adobo is chicken braised in vinegar, a salty sauce, garlic, bay leaves and black peppercorns. This version uses coconut aminos as the salty element, which lowers the sodium without losing the savory taste.
Is chicken adobo healthy?
It can be. Adobo is braised, not fried, and the sauce is mostly vinegar, garlic and spices. Choosing coconut aminos, skimming the fat and serving it with brown rice and greens keeps it on the lighter side.
Why does my adobo taste too sour?
Vinegar needs time to mellow. Let it simmer uncovered for 10 to 15 minutes at the end, and do not stir for the first few minutes after adding it. A teaspoon of maple syrup also rounds the edges.
Can I make adobo without coconut aminos?
Yes. Use a low-sodium tamari and cut the water by a quarter cup, since it is saltier. Taste before adding any extra salt.
Save this one for your next long day. Want more? Try our maple sweet potato pie next.
This article is for general information and is not medical or nutrition advice.
Free dinner list
The drained-day dinner list
Thirty dinners for your worst days, plus one new recipe every week. Free, and you can unsubscribe anytime.
Comment TIRED on any of our Instagram posts and we'll send it to you.
