Paleo Filipino Chicken Adobo (Paleo Challenge Day 4)

According to the Whole30 Timeline, on the 4th day of strict no-sugar paleo you pretty much want to “kill all things”.I thought that was funny until I hit day 4 and realized how grumpy I was and it sure wasn’t PMS. Not only was I really sore (why did I go to the morning Pop Physique class) but also watching people eat food that I craved was terrible. I went to lunch with some girlfriends and while they feasted on a brussel sprout & bacon pizza from the new Pitfire Pizza that just opened in our neighborhood, I drooled as I ate my steak salad with no cheese, no candied walnuts and just balsamic vinegar and olive oil. I think the pinacle of anger came when the Mr. decided to have a Funfetti cupcake that I had made for the Super Bowl (he’s not doing the challenge with me).So to cure my cravings I decided to make some comfort food… filipino food.Yes, I am half filipino and eating homemade filipino food makes me happy. One of my favorite (and most popular to Americans) dishes is chicken adobo. Usually it’s made with soy sauce; however, if you’re gluten-free you can use tamari (or gluten-free soy sauce) and if you’re paleo you can use coconut aminos. I attempted to alter my mom’s recipe and the result: delicious!!! It tasted exactly like hers even without the soy sauce!Here’s my attempt at putting together her recipe if you want to indulge in some ethnic paleo cuisine! Since most of it is based on tasting (i.e. I don’t like a lot of salt, so I use less coconut aminos, but I love garlic so I add more), feel free to alter it a little to your liking!

Paleo Filipino Chicken Adobo

Paleo Filipino Chicken Adobo

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

  • 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!

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!

 

Body, WellnessStephanie Uchima-Carneypaleo, recipes, whole 30Comment