Search thousands of recipes reviewed by home cooks like you.

Guinataan Chicken Adobo

Guinataan Chicken Adobo

  • Prep

    10 m
  • Cook

    55 m
  • Ready In

    1 h 5 m
lola

lola

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

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 657 kcal
  • 33%
  • Fat:
  • 43.5 g
  • 67%
  • Carbs:
  • 7.4g
  • 2%
  • Protein:
  • 57.6 g
  • 115%
  • Cholesterol:
  • 192 mg
  • 64%
  • Sodium:
  • 844 mg
  • 34%

Based on a 2,000 calorie diet

Add to list

Directions

  1. 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.
  2. 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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Mischiviex
23

Mischiviex

8/30/2010

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!

Celicachick
21

Celicachick

5/17/2010

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.

nothinginmyhead
13

nothinginmyhead

3/8/2010

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.

More reviews

Similar recipes

ADVERTISEMENT