The Paleo Palate

Paleo Chicken Adobo
Chicken AdoboI missed my grandma’s out of this world chicken adobo so I made this Paleo version of the Filipino chicken adobo. I may have added more or less of the ingredients listed because I don’t measure when I cook. So let your taste buds guide you.
4-5 pounds pasture raised chicken thighs1/2 cup apple cider vinegar1/2 cup coconut aminos6-8 cloves garlic, crushed1 tsp. black peppercorns3 bay leavessalt to taste (optional)a little drizzle of raw honey if neededMarinate the chicken in combined ingredients above for 3 hours in the refrigerator. Transfer in a pot and bring to low boil. Cover and let simmer for 30-45 minutes, stirring occasionally. Uncover and simmer until sauce is reduced and thickened, and chicken is tender, about 20 more minutes. 
May add whatever you feel is needed during this time. eg. vinegar, coconut aminos, salt, or honey. 

Paleo Chicken Adobo

Chicken Adobo

I missed my grandma’s out of this world chicken adobo so I made this Paleo version of the Filipino chicken adobo. I may have added more or less of the ingredients listed because I don’t measure when I cook. So let your taste 
buds guide you.


4-5 pounds pasture raised chicken thighs
1/2 cup apple cider vinegar
1/2 cup coconut aminos
6-8 cloves garlic, crushed
1 tsp. black peppercorns
3 bay leaves
salt to taste (optional)
a little drizzle of raw honey if needed

Marinate the chicken in combined ingredients above for 3 hours in the refrigerator. Transfer in a pot and bring to low boil. Cover and let simmer for 30-45 minutes, stirring occasionally. Uncover and simmer until sauce is reduced and thickened, and chicken is tender, about 20 more minutes. 

May add whatever you feel is needed during this time. eg. vinegar, coconut aminos, salt, or honey. 

  1. damedayne posted this