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Paleo Chicken Adobo

Paleo Chicken Adobo

Easy gluten-free and paleo variation of Filipino Chicken Adobo! One of my preferred paleo chicken recipes that makes an easy stovetop dinner. Tangy, delicious, best with rice!

Photography Credit:.
Sabrina Modelle.

What is Chicken Adobo?

Do you know the Filipino dish Chicken Adobo? I can’t even state the words without my mouth watering.

Chicken adobo is an exceptionally popular dish from the Philippines made with meat prepared in vinegar and soy sauce– this much is usually agreed upon.

I initially found chicken adobo as a child. What I did like was anything sour– including vinegar– so my mama believed to try chicken adobo.

A Favorite Paleo Chicken Recipe

This one-pot recipe calls for simmering chicken in a tasty, vinegar-based sauce, which I have actually riffed to make gluten-free and Paleo. It’s an extremely delicious spin on your normal weeknight chicken dinner that everyone can enjoy!

Want more great Paleo chicken dishes? Examine these out!

  • Grilled Salsa Verde Chicken
  • Roasted Chicken Thighs with Fennel and Orange
  • Turmeric and Honey-Glazed Chicken
  • Chili Garlic Chicken
  • Pressure Cooker Shredded Chicken Taco Meat

How to Make Chicken Adobo Gluten-Free and Paleo

When I had to go gluten-free in 2012, I began adjusting some of my youth dishes to be gluten-free, including this chicken adobo. The only huge change I had to make to this chicken adobo dish was to switch out the soy sauce for tamari, which is soy sauce fermented without wheat.

When I wish to make a Paleo variation, I just swap the soy sauce or tamari for coconut aminos, made from fermented coconut sap. This ingredient has a taste is similar to light soy sauce and tastes a little sweet.

I likewise add a little fish sauce to my version. Fish sauce has a strongly pungent scent, so do not be scared when you open the bottle! It adds a good background tasty taste that brings the entire dish together.

When establishing my gluten-free and Paleo dishes, I sought advice from my sister-in-law to make sure I was on the best track. She is from the Philippines and my brother states she makes THE BEST adobo. My final recipe tastes really comparable to hers, so I’m feeling pretty good about it!

At my house, we love to consume our chicken adobo over coconut rice or garlic fried rice, however it’s likewise terrific over plain steamed rice or perhaps mashed potatoes. In some cases I like to make some extra sauce to consume with veggies. If you choose to do that, simply ensure to utilize a huge sufficient pot.

Paleo Chicken Adobo Dish

You can also buy whole chicken legs and separate them yourself into drumsticks and thighs. You desire 3 to 3 1/2 pounds of overall meat.


  • 4 chicken thighs, bone-in and skin on (about 1 1/2 pounds)
  • 4 chicken drumsticks (about 1 1/2 pounds)
  • 3/4 cup tamari or coconut aminos (or low-sodium soy sauce, if you don’t require this to be gluten-free!)
  • 3/4 cup white wine vinegar
  • 1 tablespoon fish sauce
  • 1 tablespoon coconut sugar, honey, or dark brown sugar
  • 1/2 tablespoon coconut oil
  • 2 tablespoons fresh grated ginger
  • 2 bay leaves (dried, not fresh)
  • 1 tablespoon whole peppercorns
  • 3 cloves garlic
  • 1/4 teaspoons salt (optional)
  • 1/2 teaspoon fine ground pepper
  • Coconut rice or plain steamed rice, to serve


1 Prepare the chicken: Pat chicken thighs and legs dry with paper towels and season really gently with salt and pepper.

2 Prepare the sauce: Whisk together the tamari, vinegar, fish sauce, and sugar or honey in a measuring cup or bowl and reserved.

3 Sauté the ginger and other spices components: In a heavy-bottom, high-sided skillet, melt coconut oil over medium heat. Add the garlic and sauté for 1 minute, stirring constantly so that garlic does not burn.

4 Sear the chicken: Turn the heat up to medium high, and brown the chicken on all sides to crisp up the skin. Once skin is great and golden, put the sauce over the chicken.

5 Minimize the heat to low, cover the pot, and cook for 25 minutes.

6 Pull the chicken from the pan and permit to rest at space temperature.

7 Decrease the sauce while the chicken rests. Raise heat to high and boil the sauce for about 10 minutes or until the volume is minimized by about half and the sauce looks great and thick.

8 Serve the chicken over rice and cover with the adobo sauce.

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Sabrina Modelle

Sabrina Modelle began The Tomato Tart in2010 Ever since, recipes and photos have actually been included in media outlets, worldwide. The site includes handmade, homemade, food that happens to be gluten complimentary. When she’s not working, Sabrina can be found with her nose in a cookbook and a pet dog in her lap.

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