This recipe is a little twist on traditional Filipino Chicken Adobo. Instead of just braising the chicken in the sauce, I start by browning the skin in a cold pan. As it heats, the fat begins to render, making the skin nice and crispy!
Chicken Adobo traditionally calls for soy sauce, but I wanted to introduce you to an alternative. Soy sauce is essential for Asian food recipes and can add meatiness to your stew and soups, as well as helping to make vegetarian dishes a little more hearty, but soy is one of the most genetically modified foods on the planet. It can be a cause of food intolerances and can cause inflammation in the body. On top of that, soy sauce contains gluten.
But have you ever heard of Coconut Aminos? It is an awesome replacement for soy sauce that doesn’t taste like coconut but has an “umami” taste similar to soy sauce. It contains coconut tree sap and salt. The sodium content is less than 1/3 of the same amount of sodium in soy sauce. You may already know that coconut is great for heart health. Coconut is also very high in antioxidants, helping the body rid itself of toxins. Coconut is also an anti-inflammatory food which may help reduce heart disease and prevent diabetes and cancer.
Coconut aminos can be found now at Trader Joe’s and Whole Foods. You can also get it on Amazon. Use it as a replacement for soy sauce in any of your recipes and give it a try in this Chicken Adobo!