Filipino Chicken Adobo (Paleo, Whole30, AIP)
This Filipino Chicken Adobo is a garlicky flavorful main dish that’s simple to make, and delicious! It’s paleo, whole30, and all-around healthy.
Traditional Asian dishes are some of my favorites! They’re flavorful without being overpowering, and many are pretty healthy from the start. I’ve shared a lot of Chinese cuisine on the blog, but never a Filipino dish so I’m long overdue.
There’s so much that you can do with just some good quality chicken thighs, and I often get stuck in a rut with just making the same recipes over and over again. This Chicken Adobo is a great way to mix it up without any fuss. It’s an easy one-pan recipe, and if you haven’t had it before, you’re in for a serious treat!
What is Filipino chicken adobo?
Chicken Adobo is a super delicious savory dish that’s made with a rich and delicious sauce, the perfect combination of seasonings, and slowly braised chicken thighs and drumsticks. It’s garlicky, vinegary, and yummy!
How to make this Filipino chicken adobo recipe
- Make the marinade
- Marinate the chicken
- Crisp the chicken in a pan
- Reduce the sauce and serve!
An easy peasy one pan meal!
How do you make chicken adobo paleo-friendly and whole30?
All you have to do is use coconut aminos instead of soy sauce to make this dish paleo and gluten-free, and apple cider vinegar instead of white vinegar. You can also leave out the coconut sugar to make it whole30 compliant.
The Ingredient’s You’ll Need for the Filipino Chicken Adobo
Chicken thighs and drumsticks
I’ve seen chicken adobo made with just thighs, a mixture of drumsticks and thighs, or a mix of chicken pieces from a whole chicken broken down. For this recipe, I’m using both thighs and drumsticks, but you can use only thighs as well. Make sure to keep the bones and skin!
Apple cider vinegar
Traditional chicken adobo is made with white vinegar, but as this is often derived from corn, we’re using apple cider vinegar.
Coconut aminos
This is the soy sauce substitute that you can buy at most health food stores and online.
Garlic, salt, pepper, and bay leaves
This dish is very garlic forward, and that’s part of what makes it so rich and delicious! You’ll combine the minced garlic with the salt, pepper, ACV, and coconut aminos to make the marinade for the chicken that will also become the sauce.
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PrintFilipino Chicken Adobo
- Total Time: 1 hr 55 min
- Yield: 4 servings 1x
Description
This Filipino Chicken Adobo is a garlicky flavorful main dish that’s simple to make, and delicious! It’s paleo,
Ingredients
- 1 1/2 lb chicken thighs & drumsticks
- 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)
- 2 tbsp avocado oil
- 4 bay leaves
- 2 tsp coconut sugar (omit for whole30 and keto)
- 1/3 cup water
- 1 tbsp green onion, chopped
- Optional- pinch of red pepper flakes (omit for AIP)
Instructions
- Pat the chicken dry to remove any excess moisture and set aside.
- Using a large bowl, combine the apple cider vinegar, coconut aminos, garlic, salt, and pepper and whisk well to combine.
- Add the chicken to the marinade mixture and stir to coat. Cover the bowl and allow to marinate in the fridge for 1-3 hours (or overnight).
- Using a large deep skillet, heat the avocado oil over medium-high heat. Use tongs to add the chicken to the pan, reserving the marinade. Cook the chicken for 3-4 minutes on each side to lightly crisp.
- Add in the marinade, bay leaves, coconut sugar, and water and bring to a low simmer. Cover the pan and allow to simmer for 30 minutes or until the sauce is reduced and thick.
- Remove from the heat and serve topped with fresh green onion, and cauliflower rice if desired.
- Prep Time: 1 hr 15 min
- Cook Time: 40 min
- Category: one pot meals
- Method: stove top
- Cuisine: Filipino
Nutrition
- Serving Size: 1 serving
- Calories: 165
- Fat: 9.5g
- Carbohydrates: 5.8g
- Fiber: 0.6g
- Protein: 13g
AIP
Low Carb
Paleo
Whole30
Love this! Glad you are featured this, I am Filipino and have eaten this since I was a kid. We also use Pork. When I started doing W30 and Paleo, I had to try to make our adobo W30 and paleo too. This is yummy. The coco aminos do give a different flavor from the soy but it is a great substitute, you don’t miss the soy sauce.
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Oooh, yum! I should make a pork version soon too 🙂 Thank you!!
Yum! Filipino food used to be my fave! Now if we could just come up with a lumpia substitute
I’ll have to add that to my list!! 🙂
I second the lumpia comment. 🙂
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Michelle, you are an excellent recipe developer!! This dish is so finger licking good!! I don’t miss the seasonings I used to love and use all the time!! Such authentic flavors!! Thank you so much!! leftovers just get better!! Yumm!!!
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Thank you so, so much Karlen!! I am SO glad you liked it!
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So delicious and a definite crowd-pleaser! Even my picky eater loved it. This recipe is now on our regular rotation of dinner recipes.
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Thank you, Brook!! So glad to hear it was a hit 🙂
For some reason my sauce didn’t thicken….any idea why or what I can do to help it thicken?
Adding a little bit of arrowroot starch (1 tsp) could help to make it thicker 🙂
When do you put in the red pepper flakes? When you serve, or maybe when you simmer for 30?
I would add it in when you simmer it 🙂
Actually, traditional adobo is made with cane vinegar and not the clear white vinegar made from corn (this is very rarely used in the Philippines). Cane vinegar is similar to apple cider vinegar, though, so good substitute!
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Delicious! It was a hit with my family! Thanks for the recipe!
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So glad you are enjoying!!