Guinataan Chicken Adobo

    1 hour 5 mins

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

    Rizal, Philippines
    1 person made this

    Serves: 6 

    • 2 kg chicken legs and thighs
    • 175 ml white vinegar
    • 175 ml water
    • 1 tsp sugar
    • 60 ml soya sauce
    • 2 bay leaves
    • 1 tsp whole peppercorns, crushed
    • 1 medium onion, chopped
    • 2 cloves garlic, crushed
    • Salt to taste
    • 400 ml coconut milk

    Prep:5min  ›  Cook:1hr  ›  Ready in:1hr5min 

    1. Rinse the chicken pieces and pat dry with paper towels. Place in a large pot.
    2. Add the vinegar, water, sugar, soya sauce, bay leaves, crushed peppercorns, onion and garlic. Mix thoroughly. Let boil for 2 minutes, then simmer for 30 minutes.
    3. Remove the chicken and let the liquid reduce a little bit. Add salt to taste if necessary.
    4. Stir in the coconut milk. Cover and cook for another 10 minutes, or until the coconut milk turns oily.
    5. Place the chicken on a serving platter and pour the sauce over. Serve with rice.

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    Reviews and ratings
    Global ratings:

    Reviews in English (23)


    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!  -  30 Aug 2010  (Review from Allrecipes US | Canada)


    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.  -  15 May 2010  (Review from Allrecipes US | Canada)


    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.  -  06 Mar 2010  (Review from Allrecipes US | Canada)