Eczema-Friendly Chicken Adobo
This eczema-friendly take on Filipino Chicken Adobo is gentle on sensitive tummies and skin, but still delivers all the rich, savoury flavour you know and love.
Made with anti-inflammatory ingredients like turmeric and coconut aminos, this version skips common irritants without compromising taste.
It’s the perfect comforting dish for those managing eczema or looking to reduce inflammatory triggers — tender chicken thighs simmered in a tangy, garlicky sauce that’s both nourishing and deeply satisfying.
Serve it over steamed rice or a gut-friendly grain like quinoa for a wholesome, healing meal.
Ingredients:
- 1 kg chicken thighs, bone-in, skin-on
- 1/3 cup coconut aminos (or reduced-sodium soy sauce, if tolerated)
- 1/4 cup apple cider vinegar (or rice vinegar for milder acidity)
- 3 cloves garlic, minced
- 1 tsp whole black peppercorns (optional, if tolerated)
- 2 tbsp coconut sugar (or honey, if preferred)
- 1 cup low-sodium chicken broth or water
- 2 tbsp coconut oil or olive oil
- 2 bay leaves
- 1 tsp turmeric powder (for an anti-inflammatory boost)
- 1/2 tsp sea salt (adjust to taste)
Method :
- Marinate the Chicken:
In a bowl, mix coconut aminos, apple cider vinegar, minced garlic, and black peppercorns (if using). Add the chicken and marinate for at least 30 minutes (or overnight for deeper flavour). - Sear the Chicken:
Heat coconut oil in a pan over medium heat. Remove chicken from the marinade (reserve the liquid) and sear skin-side down until golden brown, about 3–4 minutes per side. Set aside. - Simmer the Flavours:
In the same pan, add the reserved marinade, chicken broth, bay leaves, coconut sugar, turmeric powder, and salt. Stir to combine. - Slow Cook the Chicken:
Return the chicken to the pan, skin-side up. Cover and simmer on low heat for 25–30 minutes, until the chicken is tender and the sauce has slightly thickened. Adjust seasoning if needed. - Serve & Enjoy:
Remove bay leaves and serve warm with steamed rice or a gentle-on-the-gut alternative like quinoa.
