Easy Chicken Adobo
Make authentic Filipino Chicken Adobo at home with this easy gluten-free recipe. Tender chicken in savory vinegar sauce, ready in under an hour.
Ingredients
- 2 pounds bone-in, skin-on chicken thighs
- 3 tablespoons olive oil
- 5 cloves garlic, minced
- 1 medium yellow onion, thinly sliced
- 1/2 cup unseasoned rice vinegar
- 1/3 cup low-sodium soy sauce
- 1 cup chicken broth
- 1 teaspoon whole black peppercorns
- 3 dried bay leaves
- 1 teaspoon ground turmeric
- 1/2 teaspoon red pepper flakes
- 2 tablespoons coconut sugar
- 2 medium carrots, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 3 green onions, cut into 2-inch pieces
- 2 teaspoons fresh ginger, minced
- 1 teaspoon sea salt
- Fresh cilantro, chopped, for garnish
Instructions
- 1
Pat the chicken thighs dry with paper towels and season generously with sea salt and black pepper on both sides.
- 2
Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering, about 2 minutes.
- 3
Working in batches to avoid crowding, brown the chicken thighs skin-side down for 6-7 minutes until the skin is golden and crispy, then flip and cook the other side for another 4-5 minutes until browned.
- 4
Transfer the browned chicken to a plate, leaving about 1 tablespoon of the rendered fat in the pot.
- 5
Reduce heat to medium and add the minced garlic and fresh ginger to the pot, stirring constantly for about 1 minute until fragrant.
- 6
Add the sliced onion to the pot and sauté for 3-4 minutes, stirring occasionally, until the onion becomes translucent.
- 7
Pour in the rice vinegar, scraping up any browned bits stuck to the bottom of the pot with a wooden spoon for maximum flavor.
- 8
Add the low-sodium soy sauce, chicken broth, peppercorns, bay leaves, turmeric, red pepper flakes, and coconut sugar, stirring to combine.
- 9
Return the browned chicken thighs to the pot, nestling them into the liquid and ensuring they're mostly submerged.
- 10
Bring the mixture to a gentle simmer over medium heat, then reduce to medium-low and partially cover with the lid.
- 11
Simmer for 25-30 minutes until the chicken is very tender and the sauce has reduced slightly and deepened in color.
- 12
Add the carrot pieces and bell pepper to the pot, stirring gently to distribute them among the chicken pieces.
- 13
Continue simmering uncovered for another 8-10 minutes until the vegetables are tender-crisp and the sauce coats the back of a spoon.
- 14
Stir in the green onions and taste the sauce, adjusting seasoning with additional salt or a splash of vinegar if needed.
- 15
Transfer the chicken and vegetables to a serving platter, pour the sauce over the top, and garnish generously with fresh cilantro before serving alongside steamed white or brown rice.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Coconut sugar | Monk fruit sweetener or stevia (1/2 teaspoon) | Reduces glycemic load for better blood sugar control while maintaining the slight sweetness that balances the vinegar's acidity |
| Low-sodium soy sauce | Tamari or coconut aminos (1/4 cup) | Both are naturally gluten-free options that provide umami depth while reducing sodium content and supporting digestive health |
| Chicken broth | Bone broth (1 cup) | Bone broth contains collagen and gelatin that promote gut health, reduce inflammation, and support joint health through the cooking process |
| Olive oil | Avocado oil (3 tablespoons) | Higher smoke point allows better browning while maintaining anti-inflammatory properties and supporting cardiovascular health |
| White rice serving | Cauliflower rice or brown rice (1.5 cups cooked) | Cauliflower rice dramatically reduces carbohydrates and supports blood sugar stability; brown rice offers fiber for gut health |
| Dried bay leaves | Fresh bay leaves or 1/2 teaspoon dried oregano | Fresh herbs provide stronger anti-inflammatory compounds; oregano adds antioxidants that support gut microbiome health |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 445 |
| Total Fat | 24g |
| Saturated Fat | 7g |
| Cholesterol | 128mg |
| Sodium | 520mg |
| Carbohydrates | 12g |
| Fiber | 4g |
| Sugar | 4g |
| Protein | 39g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
