Soy-Free Adobo
My son is allergic to soy, so I have held off on using soy sauce for cooking. The other day, I was lamenting the fact that I miss adobo and that it might be a while before I can make it again. So I looked for a soy-free adobo dish that will satisfy my cravings.
I found this recipe for Filipino Adobo with Coconut Milk on Chowhound. This rather blurs the definition of adobo for me. There is no soy sauce, or even a substitute other than salt. It’s white, instead of dark. But there is vinegar in it. And, regardless of whether it’s true adobo or not, it’s really really good.
Here’s the recipe for Filipino Adobo with Coconut Milk:
4 lbs chicken pieces, or 1 chicken cut into at least 16 pieces
1 small head of garlic, peeled and crushed
3/4 cup vinegar
2 teaspoons salt
1 tablespoon whole black peppercorns
1-2 bay leaves
1 1/2 cups thick coconut milk
5 jalapeno peppersCombine the garlic, vinegar, salt, pepper and bay leaves in a non-reactive pot. Add the chicken pieces and simmer until the chicken is cooked through. Stir in the coconut milk and simmer until the sauce thickens. Add the jalapenos — sliced, if your want the sauce hotter–and cook another minute.
recipe via Chowhound; image by Maricar
5 Comments
Hi, MarketManila had an article about his best adobo yet… and guess what, no soy sauce! He used fatty pieces of pork, though. I tried the recipe and the pork caramelizes in the end, resulting in a natural color from “frying in its own fat.”
Wow! I cannot even imagine being allergic to Soy, I love it so much! I hope this recipe works for you and your son.
Best,
Shawn Marie
Hi Shawn Marie, I love soy, but I love my son more.
The recipe is great! Very yummy, I’m sure to make it again.
Hi LC, thanks for that info. I will check it out!
[...] been looking for a soy-free adobo substitute so the Marketman’s version certainly caught my fancy. This is adobo before the Philippines [...]