Whole30 Chicken Adobo
Discover the irresistible flavors of Whole30 Chicken Adobo, a healthier spin on the Filipino classic that's packed with bold, tangy, and savory notes. This dish features succulent, bone-in, skin-on chicken thighs simmered to perfection in a mouthwatering blend of coconut aminos, apple cider vinegar, garlic, and aromatic bay leaves. Sear the chicken for crispy golden skin before braising it in a rich, aromatic sauce infused with sautéed onions, black peppercorns, and a touch of sea salt. With minimal prep time and a one-pot cooking method, this recipe is perfect for busy weeknights while staying compliant with Whole30 guidelines. Serve it with cauliflower rice or steamed vegetables for a wholesome, paleo-friendly meal that will satisfy your cravings without compromise.
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Recipe Information
Ingredients
- 8 pieces, bone-in, skin-on chicken thighs
- 6 cloves, minced garlic
- 3 whole bay leaves
- 0.5 cup coconut aminos
- 0.5 cup apple cider vinegar
- 2 tablespoons coconut oil
- 1 medium, sliced yellow onion
- 1 teaspoon, whole black peppercorns
- 1 cup water
- 2 stalks, chopped (optional, for garnish) green onions
- 0.5 teaspoon sea salt
Instructions
In a large bowl, mix together the coconut aminos, apple cider vinegar, minced garlic, and bay leaves.
Add the chicken thighs to the bowl, ensuring they are well-coated in the marinade. Cover and marinate in the refrigerator for at least 30 minutes to 1 hour.
Heat 2 tablespoons of coconut oil in a large skillet or dutch oven over medium-high heat.
Remove chicken from the marinade (reserve the marinade for later) and place skin-side down in the hot skillet. Sear the chicken on each side for about 3-4 minutes until golden brown. Work in batches if necessary.
Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced onions and sauté for 3-4 minutes until translucent.
Pour the reserved marinade into the skillet, scraping up any browned bits from the bottom with a wooden spoon.
Add the black peppercorns and water to the skillet, then return the chicken thighs to the skillet, skin-side up. Bring to a boil.
Reduce the heat to a simmer, cover, and cook for 25-30 minutes until the chicken is fully cooked and tender. Stir occasionally to ensure even cooking.
Uncover the skillet in the last 5 minutes of cooking to allow the sauce to thicken slightly.
Season with sea salt according to taste.
Serve the Chicken Adobo hot, garnished with chopped green onions if desired. It's perfect alongside a bed of steamed vegetables or cauliflower rice for a complete Whole30 meal.
Nutrition Facts
Calories |
617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 953 mg | 41% | |
| Total Carbohydrate | 11.0 g | 4% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 7.3 g | ||
| Protein | 63.1 g | 126% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 57 mg | 4% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 683 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.
