Paleo Filipino Chicken Adobo

My modified paleo & gluten-free version of my mom’s Filipino chicken adobo

Course Main Course
Cuisine Filipino
Prep Time 3 hours 15 minutes
Cook Time 45 minutes
Total Time 4 hours
Servings 4 people


  • 3 lbs chicken thighs on the bone
  • 8 tbsp coconut aminos (usually made with soy sauce, but if you’re gluten-free use Tamari or gluten-free soy sauce & paleo use coconut aminos)
  • 1 cup water
  • 3 tbsp apple cider or coconut vinegar
  • 5-7 cloves garlic smashed & minced
  • 2 dry bay leaves
  • 2 tbsp coconut oil
  • ground pepper


  1. In a large bowl, combine the coconut aminos, garlic & chicken. Cover and marinade for at least 3 hours

  2. Heat a large saute pan, add oil and saute the chicken until brown on all sides (~2 min per side)

  3. 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

  4. Add in the bay leaves & pepper, then add in the chicken

  5. Simmer on medium-low for about 30 minutes or until chicken is soft & tender

  6. Mix in vinegar and simmer for an additional 10 minutes

  7. Test to make sure it’s tender and enjoy!

Recipe Notes

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!