Reviewed: Apr. 8, 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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Reviewer:

Sue D.

Cooking Level: Intermediate

Reviewed: Feb. 1, 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.

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Reviewer:

Mudwoman

Reviewed: Nov. 9, 2011

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.

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Reviewer:

carmina16

Reviewed: Mar. 28, 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.

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Reviewer:

jctnme

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Jan. 18, 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

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Reviewer:

dwick

Reviewed: 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!

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Reviewer:

Mestiza77

Cooking Level: Intermediate

Home Town: Cheney, Washington, USA

Living In: Drexel Hill, Pennsylvania, USA

Reviewed: Jul. 9, 2010

Sorry, my family did not like this recipe. It was greasy (even without the skins) and we just didn't like the flavor.

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Reviewer:

CANDYLAND7

Cooking Level: Intermediate

Home Town: Las Cruces, New Mexico, USA

Living In: Peoria, Arizona, USA

Reviewed: May 15, 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.

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Reviewer:

Celicachick

Reviewed: Apr. 27, 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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Reviewer:

sizial

Cooking Level: Intermediate

Reviewed: Mar. 31, 2010

I will cut down on the vinegar next time. The texture of the chicken and flavors melded real well. Unfortunately the vinegar, to me, overpowered the meal.

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