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chicken adobo

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.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Filipino
Calories: 560
Ingredients Method

Ingredients
  

Adobo
  • 8 bone-in skin-on chicken thighs about 3 lb
  • 1/2 tsp sea salt
  • 1 tbsp avocado oil
  • 1 head garlic cloves peeled and smashed
  • 1/2 cup cane vinegar or apple cider vinegar
  • 1/2 cup coconut aminos
  • 3/4 cup water
  • 3 bay leaves
  • 1 tbsp black peppercorns coarsely cracked
  • 1 tsp maple syrup optional, to round the vinegar
To serve
  • 2 cups cooked brown rice or half brown rice, half riced cauliflower
  • 1 lb baby bok choy halved and sauteed in 1 tbsp avocado oil with 2 sliced garlic cloves
  • 2 scallions sliced

Method
 

  1. 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.
  2. Pour off all but 1 tablespoon of fat. Add the smashed garlic and cook 1 minute until fragrant.
  3. Add 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.
  4. Uncover 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.
  5. Heat 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.
  6. Serve the chicken over the brown rice with the sauce and softened garlic spooned on top, the sauteed bok choy alongside and scallions over everything.