Slow-Cooked Chicken Adobo with Coconut Aminos

March 29, 2014

pimg class=”alignright” title=”Chicken Adobo” alt=”ChickenAdobo” src=”http://i247.photobucket.com/albums/gg158/MDA2008/MDA%202012/ChickenAdobo.jpg” width=”320″ height=”227″ /In this Primal version of Filipino chicken adobo adapted for a slow cooker, a title=”Is it Primal? – Coconut Aminos” href=”http://www.marksdailyapple.com/is-it-primal-7-more-foods-scrutinized/#axzz2bD2pGvO3″coconut aminos/a take the place of soy sauce. The result is a wheat-free, soy free meal that still has the authentic sweet, salty and slightly tart flavor that makes chicken adobo so good./p
pWhile coconut aminos don’t taste exactly like a title=”Soy Scrutiny” href=”http://www.marksdailyapple.com/soy-scrutiny/#axzz2bKTxyFGi”soy/a sauce, the differences in flavor are harder to detect the longer coconut aminos are cooked. Braising or simmering meat in a sauce laced with coconut aminos adds umami flavor to the dish. The coconut aminos also add a hint of natural sweetness. By the end of the cooking process, the sweet, salty and umami flavors are in perfect balance./p
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pChicken adobo adds one more flavor element, the subtle zing of a title=”How to Make Red Wine Vinegar” href=”http://www.marksdailyapple.com/how-to-make-red-wine-vinegar/”vinegar/a. Way […]

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