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.
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)