PALEO CHICKEN ADOBO
Chicken Adobo is a Filipino dish that is traditionally marinated in a combination of soy sauce, vinegar, bay leaves, garlic and peppercorns. This recipe substitutes coconut aminos for the soy sauce to make it paleo friendly. Everyone has a different ratio of the ingredients that that they like to use, so you can tailor the amounts to fit your taste buds. If you taste the sauce and find there is too much vinegar for your liking, add a little more chicken broth and a touch more raw honey. If it is too salty, add some water and allow the sauce to reduce a little longer than the recipe states.
This recipe is very simple to prepare and . It only requires a few ingredients and you marinate the chicken in the same pot that you cook it in. How easy is that?!? It tastes great when served with cauliflower rice or pancit.
This recipe is very simple to prepare and . It only requires a few ingredients and you marinate the chicken in the same pot that you cook it in. How easy is that?!? It tastes great when served with cauliflower rice or pancit.
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Paleo Chicken AdoboPrep time: 10 mins Cook time: 1 hour
Inactive: 3 hours Servings: 6 |
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Ingredients:
- 2 Tbsp. lard/bacon fat or tallow
- 4 pounds chicken thighs
- 3/4 cup apple cider vinegar
- 3/4 cup coconut aminos
- 6 cloves garlic, crushed
- 1 Tbsp. raw honey
- 10 black peppercorns
- 5 bay leaves
- 1 cup chicken broth (optional)
Equipment:
- Large saute' pan
- Large pot
- Garlic press
- Stirring spoon
Directions:
1. Add the vinegar, coconut aminos, garlic, raw honey, peppercorns and bay leaves to a large pot and stir to combine.
2. Heat the lard/bacon fat or tallow in a large saute' pan over medium high heat. Once the pan is hot, sear the chicken and brown on both sides. Add the chicken to the marinade in the pot. If the chicken is not covered entirely, add some chicken broth to the pot until just covered in marinade. Set the chicken in the pot and set in the fridge to marinate for at least 3 hours.
3. Once the chicken has marinated, set on the stove over medium-high heat and bring to a boil. Cover and reduce heat to low, allowing to simmer for 25 minutes.
4. Remove the chicken from the pot and set aside. Raise the heat to medium-high and allow the sauce to reduce and thicken for about 20-25 minutes, stirring occasionally. Once the sauce has reduced, add the chicken back in and allow to heat back up in the sauce for about 5 minutes.
5. Serve with cauliflower rice or pancit.
- 2 Tbsp. lard/bacon fat or tallow
- 4 pounds chicken thighs
- 3/4 cup apple cider vinegar
- 3/4 cup coconut aminos
- 6 cloves garlic, crushed
- 1 Tbsp. raw honey
- 10 black peppercorns
- 5 bay leaves
- 1 cup chicken broth (optional)
Equipment:
- Large saute' pan
- Large pot
- Garlic press
- Stirring spoon
Directions:
1. Add the vinegar, coconut aminos, garlic, raw honey, peppercorns and bay leaves to a large pot and stir to combine.
2. Heat the lard/bacon fat or tallow in a large saute' pan over medium high heat. Once the pan is hot, sear the chicken and brown on both sides. Add the chicken to the marinade in the pot. If the chicken is not covered entirely, add some chicken broth to the pot until just covered in marinade. Set the chicken in the pot and set in the fridge to marinate for at least 3 hours.
3. Once the chicken has marinated, set on the stove over medium-high heat and bring to a boil. Cover and reduce heat to low, allowing to simmer for 25 minutes.
4. Remove the chicken from the pot and set aside. Raise the heat to medium-high and allow the sauce to reduce and thicken for about 20-25 minutes, stirring occasionally. Once the sauce has reduced, add the chicken back in and allow to heat back up in the sauce for about 5 minutes.
5. Serve with cauliflower rice or pancit.
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