Although the components for this recipe appear to be numerous, they are all common household items. It tastes lovely and cinnamony, which I LOVE. In place of the raisins, you can use nuts or chocolate chips.
| Prep Time: | 10 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 4 ½ pounds chicken leg quarters
- ¾ cup white vinegar
- ¾ cup water
- 1 teaspoon white sugar
- ¼ cup soy sauce
- 2 bay leaves
- 1 teaspoon whole black peppercorns, crushed
- 1 onion, chopped
- 2 cloves garlic, crushed
- salt to taste
- 1 (14 ounce) can coconut milk
Instructions
- 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.
- 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.
Nutrition Facts
| Calories | 657 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 192 mg |
| Dietary Fiber | 2 g |
| Protein | 58 g |
| Saturated Fat | 21 g |
| Sodium | 805 mg |
| Sugars | 3 g |
| Fat | 44 g |
| Unsaturated Fat | 0 g |
Reviews
I have used this as a base for a while. I add red pepper flakes, and sometimes substitute crushed tomatoes for water, just to give it a little more body. For the same reason, I add garbanzo beans sometimes. No idea if either is traditional, but it comes out delish!
I followed the recipe as instructed and I was excited about it but was hoping it had more flavor. Overall it was good but I wasn’t wowed by the recipe. If I make it again I will make a few changes for more flavor.
So good! Healthy and easy to make. I followed the recipe as instructed except for the meat – I used chicken breast and legs. I first had Adobo at a Christmas work lunch a few years ago, and since then I like making it from time to time. This recipe is a keeper!
Absolutely delicious! I changed the white sugar to brown and halved the vinegar. I also served it on rice noodles! Will definitely make this again!
Great recipe- nice twist on traditional adobo.
it may not be the usual recipe, but came out great-added more onion, garlic a jalepeno and some siracha-put it in the crock pot for 8 hrs and it came out great. I also added a lb of green beans for the last hour-perfect!
My first time to make this and my son loves it. Really rich and creamy.
Dissapointing, coming from a Filipino
Bernie (my partner) and I loved this dish. First of all, if I were using the amount of chicken the recipe calls for, I would make 1.5 or 2 times the sauce. I used chicken thighs and legs removing the skin and excess fat. I did reduce the vinegar to 1/2 cup but went by the recipe for the remaining ingredients. I found I had to increase the cooking time of the chicken by approximately 10 minutes. I reduced the sauce by more than the recipe recommended which gave it much more depth in flavour. When I added the coconut milk, I also added some sweet red, yellow and orange peppers that I had sautéed briefly. About 2 minutes before the sauce was done, I added a cup of frozen sweetlet peas for colour.
I used apple cider vinegar instead of regular vinegar, I used chicken broth instead of water and low sodium soy sauce. I served over rice and my whole family liked it!
this is better than advertised……..
This was good
Easy and taste good! Recipe is definitely a keeper!
needs about 2 garlic cloves per pound cicken
Delish!! Will certainly make again!
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.
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.
i like this!! i think i will try it..i wonder if i can add some greens to make it more healthy. I noticed that on some comments, they said that it was greasy. I dont think the grease is all coming from the kitchen…it also came from the GATA which is the coconut oil.
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.
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!
Sorry, my family did not like this recipe. It was greasy (even without the skins) and we just didn’t like the flavor.