3 Reviews

I have made this recipe several times and found several modifications to be helpful. 1. I use chicken quarters instead of chicken thighs. 2. I buy air chilled chicken, only. (Harris Teeter has it for cheap!) 3. I use HALF the amount of chicken called for. There simply isn't enough sauce, otherwise. 4. Use light coconut milk. I find the full fat masks the flavor of good quality chicken. 5. Serve over coconut rice (just 1 cup of rice cooked with half water half full-fat coconut milk)

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Anna H. February 28, 2015

Prior cooking I washed the tights and cut of the big parts of skin with fat! In this way I did not have so much fat in the skillet.
I prepared 4 tights for us 4, I don't think that somebody needs more (or I hope :lol:).
I used light soy sauce bat I added I teaspoon of the dark one. The sauce was really delicious and the chicken tasty.
I'm used to diescard the chicken skin (if not grilled), but here I didn't because I believe that's necessary for the taste.
Thanks a lot for this posting.

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awalde March 14, 2012

Flavors were really nice and chicken was tender. Sauce still had a slightly oily feel to it...maybe next time I'll see how the Light coconut milk works. I did drain the fat before making the sauce, and tried skimming off any excess chicken fat at the end, but it was difficult.

On the skin--I followed the process but it still came out pretty soggy. I thought I had crisped it up pretty nicely, but it wilted in the sauce. Anybody else have this issue? Any suggestions?

Even with the soggy skin, I'd probably make this again.

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daveroperti March 13, 2012
Chicken Adobo (Cook's Illustrated)