Adobong Manok Lettuce Wraps
LUNCH
This isn't an afternoon-long simmer in a clay pot, and it definitely isn't another raw desk salad. Traditional adobo relies on black peppercorns and soy sauce, but without soy sauce, we rely entirely on technique. Ten minutes. By browning the chicken to build a rich fond, and allowing the vinegar to slowly reduce into a glossy glaze as the skillet hisses with coconut aminos, we can recreate the exact comfort and depth of the original. Served in butter lettuce cups, this makes a packable, highly flavorful lunch that actually tastes better on the second day. Fold the leaf tight, lean over your plate, and eat.
Before you start
Chop the chicken ahead of time.
Utilizing boneless chicken thighs cut into bite-sized pieces slashes the cooking time. The Maillard reaction occurs rapidly, confining your active time at the stove to under ten minutes.
Ingredients
- boneless skinless chicken thighs1 1/2 lb
- avocado oil or coconut oil1 tbsp
- garlic6 large cloves
- coconut aminos1/2 cup
- cane vinegar or white distilled vinegar1/3 cup
- AIP-compliant fish sauce1 tbsp
- fresh ginger1 tsp
- dried bay leaves3 med
- butter lettuce or romaine1 head
- green onions2 med
Method
- 01
Sear the chicken.
Heat the oil in a large, wide skillet over medium-high heat. Pat the chicken pieces completely dry with a paper towel. Once the oil is shimmering, add the chicken in a single layer. Let it cook entirely undisturbed for 3 to 4 minutes to develop a deep golden-brown crust.
- 02
Build the aromatics.
Lower the heat to medium. Add the minced garlic to the pan, stirring it into the rendered chicken fat for about 1 minute, just until fragrant. Do not let the garlic burn.
- 03
Braise and deglaze.
Pour in the coconut aminos, vinegar, fish sauce, and grated ginger, then drop in the bay leaves. Use a wooden spoon to scrape up all the browned bits (the fond) from the bottom of the pan. Bring the liquid to a rapid simmer.
- 04
Reduce to a glaze.
Reduce the heat to medium-low, leaving the skillet uncovered. Let the chicken simmer passively for 15 to 20 minutes. You do not need to babysit the pan. The acid in the vinegar will mellow, and the liquid will reduce into a thick, dark, jam-like syrup that coats the chicken beautifully. Remove and discard the bay leaves.
- 05
Assemble for lunch.
To pack for lunch, store the glazed chicken and the lettuce leaves in separate containers. When ready to eat, spoon the chicken into the lettuce cups and garnish with the sliced green onions.
Notes
Why this swap? Coconut Aminos + Fish Sauce for Soy Sauce.
Traditional toyo (soy sauce) is legume-based and strictly eliminated on AIP. Coconut aminos provide the necessary dark color and slight sweetness, but lack the deep salinity of soy. Adding Filipino patis (fish sauce) restores the missing fermented umami.
Why this swap? Ginger for Black Peppercorns.
Black pepper is a seed-based spice that can trigger inflammation for some during the early protocol. A small amount of grated ginger provides a compliant, warming bite that cuts through the rich sauce, an aromatic adaptation actually found in several regional Filipino adobo variations.
Label Check: Fish Sauce and Coconut Aminos.
Check the ingredient label on your fish sauce carefully. It should contain only anchovies and salt (Red Boat is a reliable, compliant standard). Ensure there are no added sugars or non-compliant spices. Verify that your coconut aminos contain only coconut tree sap and sea salt.
From AIP 10 Minute Meals.