Gluten-Free Filipino Adobo Chicken

Ingredients

• 1.5 lbs chicken thighs, bone-in, skin-on 1.5 lbs chicken thighs, bone-in, skin-on
• 2 tbsp olive oil 2 tbsp olive oil
• 6 cloves garlic, smashed 6 cloves garlic, smashed
• 1 cup GF chicken broth 1 cup GF chicken broth
• 1/2 cup GF tamari or coconut aminos 1/2 cup GF tamari or coconut aminos
• 1/4 cup GF white vinegar or apple cider vinegar 1/4 cup GF white vinegar or apple cider vinegar
• 1 tbsp cornstarch or arrowroot starch 1 tbsp cornstarch or arrowroot starch
• 1 tsp salt 1 tsp salt
• 1/2 tsp black pepper 1/2 tsp black pepper
• 1 bay leaf 1 bay leaf

Instructions

1. 1

   Pat the chicken thighs thoroughly dry with paper towels, then season them generously on all sides with salt and black pepper. This step is crucial for achieving a beautifully browned exterior.

2. 2

   Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it shimmers. Carefully place the seasoned chicken thighs, skin-side down, into the hot oil, ensuring not to overcrowd the pan. Sear for about 5-7 minutes, until the skin is deeply golden brown and crispy.

3. 3

   Flip the chicken thighs and sear the other side for about 3-4 minutes until lightly browned. Remove the chicken from the skillet and set aside on a plate, leaving the rendered fat in the pan.

4. 4

   Add the smashed garlic cloves to the skillet and sauté in the rendered chicken fat for about 1 minute, until fragrant and lightly golden. Be careful not to burn the garlic, as this can make it bitter.

5. 5

   Pour in the GF chicken broth, GF tamari (or coconut aminos), and GF vinegar. Add the bay leaf and bring the liquid to a simmer, scraping up any browned bits from the bottom of the pan to incorporate them into the sauce.

6. 6

   In a small bowl, whisk together the cornstarch (or arrowroot starch) with 2 tablespoons of cold water until smooth, creating a slurry. Gradually whisk this slurry into the simmering sauce in the skillet until it thickens to a glossy consistency, which should take about 1-2 minutes.

7. 7

   Return the seared chicken thighs to the skillet, nestling them into the thickened sauce. Reduce the heat to low, cover the skillet, and let the chicken simmer gently for about 10-12 minutes, or until the chicken is cooked through and tender. The sauce should have reduced slightly and become even more flavorful.

8. 8

   Remove the bay leaf before serving. Spoon the rich adobo sauce generously over the tender chicken. Serve hot, ideally over steamed white rice or your favorite gluten-free grain.

Nutrition (per serving)

Tips & Notes

• If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
• Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
• Let cooked chicken rest for 5 minutes before cutting to allow the juices to redistribute.