Whole30 Adobo Chicken
Elevate your weeknight meals with this flavorful Whole30 Adobo Chicken recipe—a perfect harmony of bold Filipino-inspired flavors and wholesome ingredients. Bone-in, skin-on chicken thighs are marinated in a tangy blend of coconut aminos, apple cider vinegar, garlic, and fragrant spices, then seared to golden perfection and simmered to tender juiciness in the richly seasoned sauce. This dish is enhanced with aromatic sautéed onions and carrots, then finished with a fresh garnish of green onions and cilantro for a vibrant touch. Quick enough for a busy schedule yet sophisticated in taste, it’s a crowd-pleasing option that pairs beautifully with cauliflower rice or a crisp salad. Completely Whole30 compliant, this recipe is ideal for clean eating enthusiasts craving a nourishing, satisfying meal.
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Recipe Information
Ingredients
- 8 pieces chicken thighs, bone-in, skin-on
- 0.5 cup coconut aminos
- 0.25 cup apple cider vinegar
- 6 cloves garlic cloves, minced
- 2 pieces bay leaves
- 1 teaspoon black peppercorns
- 1 large onion, sliced
- 1 large carrot, sliced
- 1 cup water
- 2 tablespoons coconut oil
- 2 pieces green onion, chopped
- 0.25 cup fresh cilantro, chopped
Instructions
In a large bowl, combine the coconut aminos, apple cider vinegar, minced garlic, bay leaves, black peppercorns, and water. Mix well.
Add the chicken thighs to the marinade and ensure they are fully submerged. Cover and refrigerate for at least 30 minutes, or up to overnight, if time allows, to let the flavors infuse.
Take the chicken out of the refrigerator and set aside.
Heat a large skillet over medium-high heat. Add the coconut oil and let it melt.
Once the oil is hot, add the sliced onion and carrot. Sauté for about 5 minutes until the onions become translucent and the carrots start to soften.
Remove the chicken from the marinade, reserving the liquid. Pat the chicken dry with paper towels.
Place the chicken, skin side down, in the skillet and sear for 5-6 minutes until the skin turns golden brown and crispy.
Flip the chicken and pour the reserved marinade into the skillet. Reduce the heat to medium-low and cover the skillet.
Cook for about 25-30 minutes, turning the chicken occasionally, until it's fully cooked and tender. The internal temperature should reach 165°F (74°C).
Remove the lid and increase the heat to medium. Let the sauce simmer uncovered for an additional 5 minutes to thicken slightly.
Transfer the chicken and sauce to a serving dish. Garnish with chopped green onions and fresh cilantro before serving.
Serve hot, enjoying this Whole30 compliant meal with your favorite compliant sides like cauliflower rice or a fresh salad.
Nutrition Facts
Calories |
515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 706 mg | 31% | |
| Total Carbohydrate | 15.9 g | 6% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 9.5 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 65 mg | 5% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 689 mg | 15% | |
*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.
