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I wanted to share another family dish this week, Paleo Chicken Adobo, that wonderfully is enough is a Paleo chicken recipe.
One of my favorite memories is sitting in the kitchen with my ma while she braided my ridiculously long hair and breathing in the tangy scent of vinegar and soy.
While I do try to avoid soy as much as possible, I have a small bottle of wheat-free Tamari that I pull out every couple of months to make my ma’s chicken adobo.
Not only does it taste amazing but I get that nice warm homey feeling that I hope someday the Little experiences when he cooks up this recipe.
If you want to make this but have to avoid soy you can try Coconut aminos but I can’t guarantee the flavor will be the same.
This chicken adobo recipe is straight up simple.
Basically you throw everything in a pot and come back in an hour and it’s done and ready to eat.
I don’t add include any additional salt as the Coconut aminos provides enough.
You can increase the amount if you like and the chicken will be a darker color than what you see in the photo.
We love this paleo chicken recipe with cauliflower rice.
- 6 cloves garlic, roughly crushes
- 1.5 lbs bone in chicken thighs
- 1 cup water
- 1/4 cup apple cider vinegar
- 1/4 cup coconut aminos
- 15 - 20 whole peppercorns
- 1/4 tsp black pepper
- Put the chicken pieces, garlic, water, apple cider vinegar, coconut aminos, peppercorn and black pepper in medium pan over medium heat.
- When the water comes to a boil lower the heat and simmer for one hour.
Amount Per Serving: Calories: 341Saturated Fat: 6gCholesterol: 141mgSodium: 454mgCarbohydrates: 5gProtein: 23g
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