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.
2kg chicken legs
180ml distilled cider vinegar
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
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:55min › Ready in:1hr5min
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.
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.