Chicken Adobo

Approximate cooking time: 60 minutes plus 60 minutes for marinade

Nutritional Information
(per serving)

510 Calories
7g Carbs
39g Fat
36g Protein
7g Net Carbs

Serving Size

4 servings


  • 4 (6-8 oz each) bone-in chicken thighs
  • 1/3 cup soy sauce (or coconut aminos if you can’t have soy)
  • 1 Tbs coconut oil
  • 1 (403 mL or 13.66 oz) can full fat coconut milk
  • ¾ cup apple cider vinegar
  • 6 cloves garlic, peeled and crushed
  • 4 bay leaves
  • 2 tsp freshly ground black pepper
  • 1 green onion sliced thin


  1. Marinate chicken thighs in coconut aminos for at least 1 hour (or up to overnight). Do not discard leftover coconut aminos.
  2. Place a large skillet over medium-high heat. When pan is hot, add coconut oil.
  3. Place marinated chicken thighs in coconut oil skin side down.  Brown skin (about 7-10 minutes).
  4. Meanwhile, combine coconut milk, vinegar, garlic, bay leaves and black pepper into remaining coconut aminos.
  5. When chicken thighs have browned (they will not yet be cooked through), remove to a plate. Drain any excess fat from the pan.
  6. Return chicken to the pan (skin side down), along with coconut milk mixture and bring to a boil.
  7. Reduce heat to medium-low and simmer for 20 minutes. Flip chicken and cook for an additional 10-15 minutes, or until internal temperature reaches 165°F.
  8. Remove chicken thighs to a plate. Remove bay leaves and discard. Continue to simmer sauce for another 5-10 minutes, or until it thickens slightly.
  9. Pour sauce over chicken to serve, and top with sliced green onions.


No comments yet.

Leave a Reply