For those that do not know my husband is half Filipino. When we were dating his Mom taught me how to make chicken adobo. Back in those days I was still eating gluten. Traditionally, adobo is made with soy sauce, to make this paleo and/or gluten free I had to make a few tweaks. With these tweaks it is also Whole30 compatible.
This is a very simple recipe and not at all difficult to make. This is a great way to enhance your usual chicken recipe and give it a punch of flavor. Usually it is served with rice. To make it paleo you could serve with cauliflower rice, roasted sweet potatoes or over grilled veggies.
Paleo Chicken Adobo
This traditional Filipino dish has been modified to make it Paleo-friendly. This is one of the easiest recipes you can make. If you need a change to your usual chicken recipe, this is it.
Servings: 4
Ingredients
- 5-6 bone in chicken thighs
- 5-6 chicken legs
- 1 large yellow or white onion diced up
- 2 tablespoons avocado oil
- ½ cup coconut aminos
- ½ cup white or apple cider vinegar
- 1 cup water
- 1 ½ tsp coarse black pepper
- 3-4 dried bay leaves
- Salt and pepper to taste
Instructions
- Season the chicken with salt and pepper. Over medium to high heat sear the chicken in the 2 tablespoons of avocado oil. Once each side has a nice golden crust (around 5-6 mins) take the chicken out of the pot and transfer to a plate. You may have to do this in 2 separate batches.
- Lower your heat to medium. Sauté your chopped onion in the same pot the chicken cooked in. There should be oil left in the pot but if not, you can add a bit more to sauté onion in. Cook onions for 5 minutes.
- Put the chicken back in the pot and add in your coconut aminos, vinegar, water, bay leaves, and coarse black pepper. Stir it well to combine.
- Bring to a boil and simmer for 5 minutes.
- Lower heat to medium and let cook for 25 minutes uncovered. Flip the chicken halfway through the cooking time. The last 5 minutes is when it will really thicken up, and it will almost turn into a glaze. Season with more sea salt if needed.
Notes
***I do not suggest using boneless skinless chicken breast in this recipe. Not only does bone in give it a lot of its flavor, it also helps to get that thick glaze at the end.