Ginataan Adobo Chicken

    Ginataan Adobo Chicken

    (30)
    9saves
    1hr5min


    22 people made this

    About this recipe: Ginataan is a Filipino word that indicates food cooked with gata, or coconut milk. This as such is not your typical chicken adobo, but the coconut milk makes it all the more flavourful. Serve with rice.

    Ingredients
    Serves: 6 

    • 2kg chicken legs
    • 180ml distilled cider vinegar
    • 175ml water
    • 1 teaspoon caster sugar
    • 4 tablespoons soy sauce
    • 2 bay leaves
    • 1 teaspoon whole black peppercorns, crushed
    • 1 onion, chopped
    • 2 cloves garlic, crushed
    • salt to taste
    • 1 (400g) tin coconut milk

    Method
    Prep:10min  ›  Cook:55min  ›  Ready in:1hr5min 

    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 the 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 & ratings
    Average global rating:
    (30)

    Reviews in English (30)

    by
    26

    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)

    by
    23

    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)

    by
    14

    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)

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