My modified paleo & gluten-free version of my mom’s Filipino chicken adobo
In a large bowl, combine the coconut aminos, garlic & chicken. Cover and marinade for at least 3 hours
Heat a large saute pan, add oil and saute the chicken until brown on all sides (~2 min per side)
In a separate pot pour in the marinade (coconut amino / garlic mixture) and water and bring to a boil – you might need to add in a little more coconut aminos if necessary (taste to check) & more water if it boils off
Add in the bay leaves & pepper, then add in the chicken
Simmer on medium-low for about 30 minutes or until chicken is soft & tender
Mix in vinegar and simmer for an additional 10 minutes
Test to make sure it’s tender and enjoy!
Since we can’t eat white or brown rice on paleo, you can make some cauliflower rice instead. I usually just enjoy my adobo with some stewed or fresh tomatoes, broccoli or a salad!