Paleo Chicken Adobo

Experience the bold flavors of the Philippines with this Paleo Chicken Adobo, a healthier twist on a cherished classic. This recipe swaps traditional soy sauce for gluten-free coconut aminos and incorporates tangy coconut vinegar, making it perfect for those following a Paleo lifestyle. Tender, bone-in chicken thighs are marinated in a medley of garlic, bay leaves, and peppercorns, then simmered to perfection in a rich, umami-packed sauce. A quick sear ensures crispy, golden skin, while slow cooking infuses the meat with deep, savory flavors. Serve it over fluffy cauliflower rice and garnish with bright accents of green onion, creamy avocado, and zesty lime wedges for a hearty, nourishing meal that’s both crave-worthy and entirely grain-free. Perfect for weeknight dinners or meal prep, this Paleo Chicken Adobo is as comforting as it is wholesome.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 2 pounds chicken thighs, bone-in and skin-on
• 0.5 cups coconut aminos
• 0.5 cups coconut vinegar
• 0.5 cups water
• 6 cloves garlic, minced
• 3 whole bay leaves
• 1 teaspoon whole black peppercorns
• 1 bunch green onion, chopped
• 2 tablespoons coconut oil
• 0.5 teaspoon salt
• 1 whole avocado, sliced (optional, for garnish)
• 1 whole lime wedges (optional, for garnish)
• 4 cups cauliflower rice (optional, for serving)

Directions

Step 1

In a large bowl, mix together the coconut aminos, coconut vinegar, water, minced garlic, bay leaves, whole black peppercorns, and salt.

Step 2

Add the chicken thighs to the bowl, ensuring they are well coated with the marinade. Cover and refrigerate for at least 30 minutes, preferably overnight for better flavor.

Step 3

When ready to cook, heat the coconut oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

Step 4

Remove chicken from marinade (reserve the marinade) and brown the chicken in the pot, skin side down first, until golden brown on both sides. Do this in batches if necessary to avoid overcrowding the pan.

Step 5

Once browned, add all the chicken back to the pot and pour in the reserved marinade along with the bay leaves and peppercorns.

Step 6

Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for about 40-45 minutes, or until the chicken is tender and cooked through.

Step 7

Uncover the pot, increase the heat slightly, and let the sauce reduce until it thickens, about 10-15 more minutes. Adjust seasoning with additional salt if needed.

Step 8

Garnish with chopped green onions, sliced avocado, and lime wedges, if desired.

Step 9

Serve hot over cauliflower rice to keep the dish Paleo-friendly.

Nutrition Facts

Serving size	(2383.9g)

Amount per serving	% Daily Value*
Calories	3038.0

Total Fat 200.8g	0%
Saturated Fat 66.6g	0%
Polyunsaturated Fat 0.5g
Cholesterol 852.7mg	0%
Sodium 4287.6mg	0%
Total Carbohydrate 99.3g	0%
Dietary Fiber 33.5g	0%
Total Sugars 42.1g
Protein 223.5g	0%

Vitamin D 0IU	0%
Calcium 474.2mg	0%
Iron 15.4mg	0%
Potassium 5694.2mg	0%

*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.

Source of Calories

Fat: 58.3%

Protein: 28.9%

Carbs: 12.8%