This one-pot recipe calls for simmering chicken in a tangy, vinegar-based sauce, which I’ve riffed to make gluten-free and Paleo. It’s a very tasty spin on your typical weeknight chicken dinner that everyone can enjoy!
Chicken adobo is an extremely popular dish from the Philippines made with meat cooked in vinegar and soy sauce – this much is generally agreed upon. From there, ingredients and opinions vary widely. There are 7,000 islands in the Philippines, and on each one, every lola (grandmother) and tita (auntie) has their own recipe.
Paleo Chicken Adobo Recipe
You can also buy whole chicken legs and separate them yourself into drumsticks and thighs. You want 3 to 3 1/2 pounds of total meat.
Ingredients:
- 4 chicken thighs, bone-in and skin on (about 1 1/2 pounds)
- 4 chicken drumsticks (about 1 1/2 pounds)
- 3/4 cup tamari or coconut aminos (or low-sodium soy sauce, if you don't need this to be gluten-free!)
- 3/4 cup white wine vinegar
- 1 tablespoon fish sauce
- 1 tablespoon coconut sugar, honey, or dark brown sugar
- 1/2 tablespoon coconut oil
- 2 tablespoons fresh grated ginger
- 2 bay leaves (dried, not fresh)
- 1 tablespoon whole peppercorns
- 3 cloves garlic
- 1/4 teaspoons salt (optional)
- 1/2 teaspoon fine ground pepper
- Coconut rice or plain steamed rice, to serve
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