Filipino Chicken Adobo is one of our favorite comfort food meals – perfect for any season or celebration. This traditional Filipino dish is full of so many flavors: tangy from apple cider vinegar, umami from coconut aminos, and to balance out the flavors, I like to add coconut milk for a touch of creaminess.
There are so many different versions of the chicken adobo recipe, but this one is simple and easy to prepare in an electric pressure cooker. There’s less than 10 ingredients, and this dish tastes even better the next day after sitting in the broth. And because the chicken cooks in the pressure cooker after 30 minutes, the meat literally falls off the bone.
I usually serve the dish with jasmine rice that’s seasoned with turmeric powder, sea salt and pepper, chicken bone broth, and coconut milk and a side of veggies. This is one of the easiest meals you can prepare a day or two in advance and can reheat in a large pot or microwave.
INGREDIENTS:
- Chicken drumsticks: We prefer dark meat, because there’s more flavor compared to white meat, but you can use any part of the chicken in this recipe, and cooking times may vary. Chicken thighs (bone-in) also work well with this recipe too.
- Coconut aminos: Use this as a paleo and gluten-free substitute for soy sauce if you’re avoiding soy and gluten. In my opinion, coconut aminos tastes less salty as compared to traditional soy sauce, which is why the recipe calls for additional salt – don’t be afraid. Tamari soy sauce is another alternative if you prefer the GF version.
- Apple cider vinegar: Out of all the vinegars out there, I think this is the most potent and has the most flavor profile out of all of them. It also has great benefits for your gut!
- Coconut milk: Use full-fat coconut milk at room temperature, and be sure to shake the can really well to disperse all that good coconut fat.
- Garlic: You can never go wrong with too much garlic – go hard or go home with this recipe.
- Sea salt & pepper: Follow the recipe and adjust seasoning after the dish is fully cooked.
- Avocado oil: Swap out canola, vegetable, or safflower oil, because not all fats are not created equal and these are considered refined oils. Your body has trouble digesting refined oils, which makes you more vulnerable to diseases such as cancer and heart disease. Stick to fats that are high in omega-3’s that result in less inflammation for those living with chronic disease (hence avocado oil). For more info, check out Dr. Mark Hyman’s article “Separating Fat from Fiction: 10 Fat Facts You Need to Know.”
I hope this recipe becomes part of your weekly repertoire! And I’d love to see your creations so please be sure to tag me via Instagram and Pintrest @fullasamother #fullasamother.
Happy cooking!
Xx,
Jasmine
Pressure Cooker Chicken Adobo with Coconut Milk (Paleo, Gluten-free, Dairy-free, Keto)
Equipment
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Electric Pressure Cooker
Ingredients
- 2 ½ lbs chicken drumsticks (or 10 large drumsticks)
- ½ cup coconut aminos
- ½ cup apple cider vinegar
- 1 cup canned coconut milk (full-fat)
- 6 large garlic cloves crushed and peeled
- 1 tsp sea salt
- ½ tsp pepper
- 2 dried bay leaves
- 2 Tbsp avocado oil
- 1 Tbsp parsley minced for garnish
Instructions
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In an electric pressure cooker, select saute mode and heat avocado oil in the pot for 1-2 minutes, then add crushed garlic and saute for another 1-2 minutes.
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Add drumsticks and arrange them evenly in the pot , season with salt and pepper, then add coconut aminos, apple cider vinegar, coconut milk, and bay leaves.
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Change the mode to high pressure for 30 minutes, and ensure the lid is sealed and locked.
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Once the timer goes off, allow the steam to release naturally on it’s own for 10 minutes, then release the steam manually.
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Serve immediately and garnish with parsley. Otherwise, store in an airtight container for 5-7 days.