October is Filipino American History Month. Enjoy this healthier take on the popular Filipino dish, adobo. Chicken is braised with coconut aminos, apple cider vinegar and garlic, making this dish soy and gluten free, and high in amino acids.
Notes: Boneless and skinless chicken thighs are suggested, but can be substituted with chicken breasts. If you’re not the biggest fan of pepper, it’s ok to use less. Omit sugar to make Whole 30 and Paleo compliant.
- 2 pounds chicken thighs, cut into bite sized pieces
- ⅓ cup coconut aminos
- 5 large garlic cloves, crushed then roughly chopped
- 2 tbsp your choice of cooking oil
- 1 cup chicken broth or water
- ¼ cup apple cider vinegar
- 3 bay leaves
- 1 tbsp pepper
- 1 tsp salt
- ½ tsp brown sugar
- Marinate the chicken by adding ⅓ cup coconut aminos, ½ tbsp pepper, 1 tsp salt and garlic. Put in the fridge for 1-3 hours.
- In a pot or wok (with a lid) on medium high, heat the cooking oil. Brown the chicken pieces about 5 minutes each side. Reserve the marinade. Be careful not to overcrowd the pot. Work in batches if you have to.
- After all the pieces have browned, add the marinade and chicken broth or water. Simmer, then put the lid on and cook for 10 minutes.
- Add the bay leaves, ½ tbsp pepper, and apple cider vinegar. Cover and cook for another 10 minutes.
- Add the sugar if using and cook uncovered for another 10 minutes to reduce the sauce.
- Enjoy over your favorite grain! Our favorite for this is brown rice.
Recipe provided by Active Wellness Team Member Manda Wong.