Paleo Chicken Adobo
Savor the bold, comforting flavors of **Paleo Chicken Adobo**, a wholesome twist on a beloved Filipino classic. This recipe swaps traditional soy sauce with coconut aminos, offering a soy-free and gluten-free alternative that’s perfect for paleo and clean-eating diets. Juicy, bone-in chicken thighs are marinated in an aromatic blend of coconut vinegar, garlic, and bay leaves, then simmered to tender perfection in a savory, tangy sauce. Enhanced with the nutty richness of coconut oil and the subtle heat of whole black peppercorns, this is a hearty, satisfying meal that doesn't compromise on flavor. Serve it over cauliflower rice and garnish with creamy avocado and bright lime wedges for a complete paleo-friendly dinner that's both nourishing and utterly delicious. Perfect for meal prep or impressing dinner guests, this dish promises to become a family favorite! Keywords: paleo chicken adobo, gluten-free chicken recipes, soy-free adobo, Filipino paleo recipes, chicken dinner recipes.
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Recipe Information
Ingredients
- 2 pounds chicken thighs, bone-in and skin-on
- 0.5 cups coconut aminos
- 0.5 cups coconut vinegar
- 0.5 cups water
- 6 cloves garlic, minced
- 3 whole bay leaves
- 1 teaspoon whole black peppercorns
- 1 bunch green onion, chopped
- 2 tablespoons coconut oil
- 0.5 teaspoon salt
- 1 whole avocado, sliced (optional, for garnish)
- 1 whole lime wedges (optional, for garnish)
- 4 cups cauliflower rice (optional, for serving)
Instructions
In a large bowl, mix together the coconut aminos, coconut vinegar, water, minced garlic, bay leaves, whole black peppercorns, and salt.
Add the chicken thighs to the bowl, ensuring they are well coated with the marinade. Cover and refrigerate for at least 30 minutes, preferably overnight for better flavor.
When ready to cook, heat the coconut oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Remove chicken from marinade (reserve the marinade) and brown the chicken in the pot, skin side down first, until golden brown on both sides. Do this in batches if necessary to avoid overcrowding the pan.
Once browned, add all the chicken back to the pot and pour in the reserved marinade along with the bay leaves and peppercorns.
Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for about 40-45 minutes, or until the chicken is tender and cooked through.
Uncover the pot, increase the heat slightly, and let the sauce reduce until it thickens, about 10-15 more minutes. Adjust seasoning with additional salt if needed.
Garnish with chopped green onions, sliced avocado, and lime wedges, if desired.
Serve hot over cauliflower rice to keep the dish Paleo-friendly.
Nutrition Facts
Calories |
3038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.8 g | 257% | |
| Saturated Fat | 66.6 g | 333% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 853 mg | 284% | |
| Sodium | 4288 mg | 186% | |
| Total Carbohydrate | 99.3 g | 36% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 42.1 g | ||
| Protein | 223.5 g | 447% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 474 mg | 36% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 5694 mg | 121% | |
*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.
