I think I’ve lost track of the different variations of Filipino Chicken Adobo that I’ve come up with ever since going Paleo. More often than not, I don’t really measure the ingredients and just eyeball and taste it as it cooks. Maybe that’s why I’m a horrible baker because I never measure. But I digress.
Sometime in summer last year, I finally got myself to measure and write down the exact quantities that I used when I made my chicken adobo. I cooked it a few times, had some friends make it, shared it on my Instagram and Facebook for everyone else to try. The verdict? Everyone LOVED it. The flavors are perfect every time I made it. I even had a few people tell me that it’s their new favorite chicken adobo recipe!
So here it is, my tried and tested, fool proof Filipino Chicken Adobo recipe. Don’t skip frying it a little bit in the end because that’s what makes it taste amazing!
- 3 pounds bone-in chicken cut into 3-inch pieces (*or sub drumsticks)
- ⅔ cup apple cider vinegar
- ⅔ cup coconut aminos
- 6 cloves garlic, crushed
- 2 tsp ground black pepper
- 2 tsp sea salt
- 3 dried bay leaves
- 2 tbsp avocado oil
- Combine all the ingredients except avocado oil in a large pot and place on the stove over medium-high heat. Once it starts to boil, cover the pot and reduce heat to medium-low. Let it simmer for 20-25 minutes.
- Remove the bay leaves and transfer cooked chicken and the sauce in a large bowl.
- Using the same pot, increase the heat to medium-high and add avocado oil.
- Pan fry the chicken pieces (minus the sauce) in 2-3 batches until the outside is golden brown.
- Once all the chicken pieces are browned, pour the sauce into the pot and let it simmer for a few more minutes until slightly thicken.
- Serve with lots of white rice or cauliflower rice.
*** This recipe is 21 Day Sugar Detox Friendly ***