Soy-free Filipino Chicken Adobo (Paleo, Gluten-free, AIP)

Soy-free Chicken Adobo is that classic Filipino recipe made with coconut aminos instead of soy. Paleo, Gluten-free, AIP, + an easy 1-pan recipe.

Course DInner, Main Dish

Cuisine American, Filipino

Keyword adobo, aip, chicken, filipino, gluten-free, paleo, soy-free

Prep Time 15

Cook Time 45

Total Time 1 30

Servings people

Calories 333kcal

Author Megan

Cost 20.00

3 to 3-1/2 lbs chicken thighs boneless and skinless
1/3 cup + 2 Tablespoons coconut aminos
1/3 cup + 2 Tablespoons rice vinegar or use apple cider vinegar for Paleo and AIP, or white vinegar if preferred
3 cloves garlic minced or crushed (omit for VAD)
3 dried bay leaves omit for VAD

1 Tablespoon olive oil or avocado oil
1 onion diced (or sub with peeled zucchini for VAD, Low FODMAP), or one additional peeled apple (see below) if you can't eat onions
1 apple peeled and diced, or one additional onion if you can't eat apple
1-½ cups water
1/4 cup fresh ginger minced or grated
2 Tablespoons coconut sugar
1 teaspoon sea salt

Combine marinade ingredients in a bowl. Marinate chicken for at least 30 minutes, or overnight (covered in the fridge).
Heat 1 Tablespoon oil in a large skillet over high heat. Add diced onions and/or apples. Sauté about 8 minutes until beginning to brown.
Add water, fresh ginger root, coconut sugar and sea salt. Bring it to a simmer then turn heat down to medium or medium-low. Simmer 5 minutes.
Add chicken and marinade. Simmer uncovered 10 minutes over medium low heat. Then turn chicken and cook another 10 minutes, until the sauce reduces down a bit and thickens.
After the 20 minutes of cooking total (10 minutes on each side for the chicken), remove chicken to a plate, and let the sauce simmer by itself, allowing it to thicken and reduce even more. When it's much reduced and thickened/almost jam-like with solid bits of softened onion and apple, about 10 more minutes of medium low heat simmering, turn the heat to low. Add chicken back to the pot, and spoon sauce over the top.
Heat chicken through over low heat. Serve.
For Paleo and AIP, serve with cauli rice or Herb Roasted Cauliflower.
Gluten-free and VAD, serve with rice. Spoon sauces over when you serve.