Guinataan Chicken Adobo Recipe - Allrecipes.com
Guinataan Chicken Adobo Recipe
  • READY IN ABOUT hrs

Guinataan Chicken Adobo

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    10 mins
  • COOK

    55 mins
  • READY IN

    1 hr 5 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
May 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.

 
Most Helpful Critical Review
Aug 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!

 

22 Ratings

Mar 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.

 
Jan 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

 
Mar 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!

 
Feb 01, 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.

 
Mar 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.

 
Apr 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.

 

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Nutrition

  • Calories
  • 657 kcal
  • 33%
  • Carbohydrates
  • 7.4 g
  • 2%
  • Cholesterol
  • 192 mg
  • 64%
  • Fat
  • 43.5 g
  • 67%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 57.6 g
  • 115%
  • Sodium
  • 844 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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