Paleo Adobo Chicken
Indulge in the bold, tangy flavors of Paleo Adobo Chicken, a healthier twist on the Filipino culinary classic. This recipe swaps out traditional soy sauce for coconut aminos, delivering a gluten-free and paleo-friendly alternative without sacrificing that signature umami flavor. Tender, golden-browned chicken thighs are simmered in a mouthwatering blend of apple cider vinegar, garlic, bay leaves, and black peppercorns, creating a perfectly balanced sauce that’s both savory and slightly tangy. The use of coconut oil enhances the dish with a subtle nuttiness, while the skin-on chicken ensures crispy, flavorful bites. Ready in just over an hour, this easy one-pot meal is perfect for weeknight dinners or entertaining, and pairs beautifully with cauliflower rice or steamed greens for a complete Paleo feast.
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Recipe Information
Ingredients
- 8 pieces chicken thighs
- 0.5 cup coconut aminos
- 0.25 cup apple cider vinegar
- 6 large, minced garlic cloves
- 3 pieces bay leaves
- 1 teaspoon black peppercorns
- 1 large, sliced onion
- 2 tablespoons coconut oil
- 1 cup water
- 1 teaspoon sea salt
- 0.5 teaspoon ground black pepper
Instructions
Pat the chicken thighs dry using paper towels and season them with sea salt and ground black pepper on both sides.
In a large skillet or Dutch oven, heat the coconut oil over medium-high heat.
Add the chicken thighs to the skillet, skin-side down, and sear for about 5-7 minutes on each side until golden brown. You may need to do this in batches to avoid overcrowding the pan.
Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced onions and sauté for about 3 minutes until they become translucent.
Add the minced garlic to the onions, stirring continuously for about a minute until fragrant.
Pour in the coconut aminos and apple cider vinegar, and add the bay leaves and black peppercorns.
Return the chicken thighs to the skillet, along with any accumulated juices, skin-side up.
Add the water to the skillet, ensuring the chicken is mostly submerged, but the skin is above the liquid to stay crispy.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 45 minutes.
After the 45 minutes have passed, uncover the skillet and let it simmer for another 15 minutes to reduce the sauce and intensify the flavors.
Adjust seasoning with additional sea salt and pepper to taste before serving.
Serve the Paleo Adobo Chicken hot, paired with your favorite Paleo-friendly side dish, like cauliflower rice or steamed vegetables.
Nutrition Facts
Calories |
3047 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.4 g | 206% | |
| Saturated Fat | 61.6 g | 308% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1128 mg | 376% | |
| Sodium | 5462 mg | 237% | |
| Total Carbohydrate | 60.3 g | 22% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 33.4 g | ||
| Protein | 317.6 g | 635% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 282 mg | 22% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 3451 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
