Recipe by lola
"Not your usual adobo, the coconut milk in this chicken dish makes it more flavorful."
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4 1/2 pounds
chicken leg quarters
whole black peppercorns, crushed
salt to taste
1 (14 ounce) can
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.
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!
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.
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
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!
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 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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Guinataan Chicken Adobo
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 391
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