Filipino Paleo Chicken Adobo: A Savory, Mouthwatering Experience

Allergens

None

Ingredients

• 2 lbs bone
• in chicken pieces (drumsticks and thighs)
• 1/2 cup coconut aminos
• 1/4 cup apple cider vinegar
• 1/2 cup water
• 6 cloves garlic, minced
• 1 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 tablespoon coconut oil
• Fresh cilantro, for garnish

Instructions

1. a. In a large pot or deep skillet, heat the coconut oil over medium heat. Add the minced garlic and sauté until golden brown and fragrant, about 1 2 minutes. b. Add the chicken pieces to the pot and cook until lightly browned on all sides. c. Pour in the coconut aminos and apple cider vinegar. Fill the remaining space in the pot with water to submerge the chicken. d. Season with sea salt, black pepper, and bay leaf. Stir to combine. e. Bring the mixture to a boil, then reduce heat to low and let it simmer for 40 45 minutes, or until the chicken is cooked through and tender. f. Remove the bay leaf and any excess fat from the dish. g. Garnish with fresh cilantro before serving.

Chef’s Insight

The combination of coconut aminos and apple cider vinegar creates a rich, savory flavor that complements the chicken perfectly while adhering to the Paleo diet.

Notes

Be sure to use bone-in chicken pieces for added flavor and texture.