Not your usual adobo, the coconut milk in this chicken dish makes it more flavorful.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Combine the chicken, vinegar, water, sugar, soy sauce, bay leaves, crushed peppercorns, onion, and garlic in a large pot; stir and bring the mixture to a boil for 2 minutes. Reduce heat to medium-low and cook at a simmer for 30 minutes.

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  • Remove the chicken to a large serving platter and set aside. Increase the heat under the pot to medium and cook until the liquid reduces by about one-quarter, about 10 minutes. Season with salt; stir the coconut milk into the mixture. Cover and cook until the coconut milk appears oily, about 10 minutes. Pour the mixture over the chicken to serve.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

657 calories; 43.5 g total fat; 192 mg cholesterol; 805 mg sodium. 7.4 g carbohydrates; 57.6 g protein; Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/17/2010
This recipe was awesome! I de-skinned the chicken and I used half the amount of suggested vinegar and added 1 tablespoon of brown sugar instead. I didn't add salt because it is already in the soy sauce. I also added a bit of cayenne and a pinch of corriander for some extra flavour. Yum Yum - if you make half of the recipe you will have some coconut milk left for coconut rice which pairs so well. Goes well with steamed asparagus on the side. mmmmm. Read More
(28)

Most helpful critical review

Rating: 3 stars
08/30/2010
This did not taste like the Ginataan I am used to. Definately lacking flavor so I added some sliced jalapeno peppers and patis. Boyfriend liked it- but he's like Mikey he'll eat anything! Read More
(26)
34 Ratings
  • 5 star values: 16
  • 4 star values: 10
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
05/17/2010
This recipe was awesome! I de-skinned the chicken and I used half the amount of suggested vinegar and added 1 tablespoon of brown sugar instead. I didn't add salt because it is already in the soy sauce. I also added a bit of cayenne and a pinch of corriander for some extra flavour. Yum Yum - if you make half of the recipe you will have some coconut milk left for coconut rice which pairs so well. Goes well with steamed asparagus on the side. mmmmm. Read More
(28)
Rating: 5 stars
05/17/2010
This recipe was awesome! I de-skinned the chicken and I used half the amount of suggested vinegar and added 1 tablespoon of brown sugar instead. I didn't add salt because it is already in the soy sauce. I also added a bit of cayenne and a pinch of corriander for some extra flavour. Yum Yum - if you make half of the recipe you will have some coconut milk left for coconut rice which pairs so well. Goes well with steamed asparagus on the side. mmmmm. Read More
(28)
Rating: 3 stars
08/30/2010
This did not taste like the Ginataan I am used to. Definately lacking flavor so I added some sliced jalapeno peppers and patis. Boyfriend liked it- but he's like Mikey he'll eat anything! Read More
(26)
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Rating: 4 stars
03/08/2010
Very good. Next time I would skin and defat the chicken before cooking as it ended up quite greasy. The chicken was cooked after 30 minutes but tender after 45. The sauce was good before I added the coconut milk so I might even make this again without to change things up a bit. Read More
(14)
Rating: 5 stars
03/15/2010
I made this last night and it was so tasty I love the flavour the coconut milk adds to the sauce. I'm a big fan of onions and garlic so I added extra of both. I will definitely be making this again! Read More
(8)
Rating: 5 stars
02/02/2012
So this was delish. Will make it many times again. Economical too. I read so many reviews these were my alterations: more onion more garlic more water 45 minutes not 30 (you'll see where I mean). And YES......pull the skin and toss it AND ahhh... Coconut milk is a must. Read More
(7)
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Rating: 4 stars
01/19/2011
Some people said it was greasy so thinking of that and adding flavor I browned the chicken first. Drained the pan put in rest of ingredients returned chicken and cooked.It was for 2 so 2 thighs and legs half cup of wine and wine viniger extra garlic and whole can of cocnut milk. Keep temp low and do not break the milk...Add a little cornstarch just before serving to thickien a bit Read More
(7)
Rating: 2 stars
03/29/2011
I did not like the flavor of this dish at all. I'm Filipino so I am very familiar with the taste of both adobo and Guinataan so I was very excited to try this recipe. As others stated it was very oily and lacked depth of flavors. I added patis (fish sauce) and it helped a little but the overall flavor of this dish was still disappointing. Read More
(6)
Rating: 5 stars
04/28/2010
Smells and tastes wonderful and it's easy. I de-skinned the chicken as others recommended. Only wish I would've simmered it a bit longer because although it was perfectly done I kept thinking "fall-off-the-bone" would be even better. Read More
(6)
Rating: 5 stars
04/09/2012
Delicious! Noting the many comments about this dish being oily I used skinless chicken breasts which I cut into into pieces. I cooked for 30 minutes (others suggested longer cooking times for chicken legs but that longer time would have dried out the breast meat). Some of the chicken broke down a bit into small "shreds " which was actually nice in the sauce! Not having whole peppercorns on hand I used slightly less than one teaspoon of ground black pepper. I increased the onion and garlic to my personal taste and used "light" coconut milk to reduce the fat content. Do not leave out the bay leaves -- while not overpowering they definitely add to the flavor. This was delicious and it provided generous leftovers as there were only two of us. We served over rice but I imagine it would be nice over pasta as well. Read More
(5)