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Guinataan Chicken Adobo
April 08, 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.

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