Before I started the Whole30, I was a little sad to find out that soy sauce is forbidden on the diet. However, after reading blogs and forums here and there, I found out that there’s a Whole30-friendly substitute for soy sauce: coconut aminos! A bottle of coconut aminos is super expensive online, but luckily I was able to find some at The Vitamin Shoppe. Soy sauce is one of the main ingredients in Adobo, a well-known Filipino dish. I’d like to attempt to paleo-fy traditional Filipino dishes this month. Anywho, here’s how I made Whole30-friendly chicken adobo:
- 1 bottle of coconut aminos
- 1 cup of white vinegar
- 1 tbsp of applesauce (I normally use sugar. To make it Whole30-friendly, I used applesauce as sweetener.)
- 1 tbsp of peppercorns
- 3-4 bay leaves
- 1/2 onion, sliced
- 3-4 cloves of garlic, sliced or minced
- 1 1/2 lbs of chicken (Bone-in. I recommend thighs or drumsticks. Chicken breast will dry out.)
- Place all ingredients in a pot as shown in the picture above. (There’s no right or wrong order.)
- Simmer on low – medium fire for 30min – 1 hour.
That’s it! Easy peasy 🙂
Another thing I craved in February was fried chicken! Not cool how someone was eating it for lunch at work the other day. 😦 Fried chicken isn’t the healthiest thing in the world, lol, so I tried to find Whole30-friendly recipes that were somewhat similar to fried chicken. Breadcrumbs are not an option for the coating on the Whole30. Lots of recipes I found use crushed nuts (macadamia, almond, pistachio, etc.) and coconut as the crust instead. I was so frustrated that I couldn’t find coconut flakes at the store without sugar, so I picked up a pack of macadamia nuts instead. For a recipe so simple, this is probably one of the tastiest things I’ve ever made.
- 1lb of chicken thighs
- 1/2 cup of macadamia nuts
- 2 eggs (I probably could have done with just one)
- garlic salt, pepper, and dried basil
Preheat oven to 425 degrees F.
Line a cookie sheet with non-stick aluminum foil.
Pulse macadamia nuts in a food processor with about 3 tsp of each spice. (Adjust spices to your liking.) Empty crushed macadamia nuts onto a bowl or plate. Here’s how the crust should look:
Scramble eggs in a separate bowl.
Remove skin from the chicken thighs. Coat one thigh evenly in the egg. After coating in egg, coat in the crushed macadamia nut mixture.
Repeat until all the chicken is used. Bake for 10-15 minutes until the crust is golden brown.
Serves 2! (for me anyway haha)