Jenny Castaneda lives in Southern California with her husband D and cat Mochi. She started a blog to share recipes with family and friends and also as a way to keep herself on track and connect with other fellow Paleo friends who have provided daily doses of inspiration and motivation along her journey towards a Paleo lifestyle. She enjoys traveling, photography and obstacle course racing. Connect with Jenny on Facebook, Instagram and subscribe to her blog Paleo Foodie Kitchen to receive email notifications whenever new recipes are posted.
Adobo is a quintessential part of Filipino cuisine. There is no set recipe and each family has their own version that is unique and equally delicious. Ingredients are usually eyeballed and adjusted while it cooks so when you ask someone for their recipe, they will just give you the basics and say, “just add a little bit more of this and that”!
My version of adobo includes an extra step in the end that involves frying and simmering the sauce until it thickens. This gives it a rich golden brown color and additional flavor that takes it a notch above the regular boil and simmer method. Also, hardboiled eggs are a must and tastes really great with the adobo. If you’ve heard or even tried adobo before, give this a try and let me know what you think!
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Serves: 4
- 1 ½ pounds skin-on boneless chicken thighs, cubed into bite sized pieces
- ¼ cup + 2 tbsp apple cider vinegar
- ¼ cup coconut aminos
- 2 dried bay leaves
- ½ tsp coarse ground black pepper
- Sea salt
- 2 tbsp coconut oil or ghee
- 4 large eggs, hardboiled and peeled
- In a dutch oven pan or deep pot, add chicken thighs, apple cider vinegar, coconut aminos, bay leaves and black pepper. Place it on the stove and turn on heat to low. Cover and let it simmer for 20-25 minutes.
- Increase heat to medium and remove cover. Season with salt according to taste and simmer for 5 minutes. Remove chicken and sauce from the pot and set aside in a bowl.
- In the same pot over medium heat, add coconut oil or ghee. Add the chicken pieces (minus the sauce) and fry for 2 minutes until golden brown. Add hardboiled eggs and pour in the sauce. Mix everything so the egg is coated with the sauce. Simmer until the sauce reduces slightly, about 2 minutes.
- Serve with cauliflower rice and enjoy!