Gluten-Free Chicken Mushroom Adobo

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Here is a simple chicken dish packed with exotic flavours. In this recipe, the sauce is flavoured with coconut milk, tamari sauce, bay leaves, apple cider vinegar and spices. The chicken and mushrooms are then soaked up by the decadent sauce, making this chicken dish unforgettable. Serve with simple rice or over gluten-free pasta. This gluten-free recipe is dairy free and paleo friendly


  • 3 Tbsp. coconut oil
  • 4 chicken thighs, bone in and skin on
  • 4 chicken drumsticks, skin on
  • 1 large white onion, halved and thinly sliced
  • 3 garlic cloves, roughly chopped
  • 1/3 cup gluten-free tamari sauce
  • 1 can (13.5 oz.) coconut milk
  • ¼ cup apple cider vinegar
  • 1 Tbsp. honey
  • ½ tsp. GF ground black pepper
  • 3 GF bay leaves
  • 1 1/2 cups sliced mushrooms
  • 4 green onions, thinly sliced (white and green part)
  • ¼ cup chopped fresh cilantro
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  • In a large saucepan over high heat, heat 2 tablespoons of coconut oil. Add chicken few pieces at a time and cook until golden. About 2 minutes per side. Transfer the chicken to a plate
  • Add remaining coconut oil, reduce heat to medium-low and add onions. Cook until soft about 5 minutes. Add garlic and cook for about a minute while stirring
  • Add tamari sauce, coconut milk, apple cider vinegar, honey, black pepper and bay leaves, mushrooms and mix. Return chicken to the saucepan and bring to boil. Reduce heat to low and cover. Cook for about 15 minutes or until the chicken is tender
  • Remove saucepan from the heat, remove bay leaves and stir in green onions and cilantro. Enjoy!
  • Leave a Comment

    2 Responses to Gluten-Free Chicken Mushroom Adobo

    • jacki November 30, 2017

      The recipe is named Gluten-Free Chicken Mushroom Adobo and there is no mention of mushrooms in the ingredients or instructions?

      • Kristina Stosek December 2, 2017

        Hi Jacki, I am sorry about the error. The recipe has been corrected. Thank you for pointing this out

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