Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chicken Adobo in Coconut Milk Recipe
    Lost? Site Map

    Chicken Adobo in Coconut Milk

    Chicken Adobo in Coconut Milk. Photo by Susiecat too

    1/5 Photos of Chicken Adobo in Coconut Milk

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 55 mins

    10 mins

    2 hrs 45 mins

    Engrossed's Note:

    This is another recipe from "The Philippine Cookbook". I made this recently for my husbands Filipino birthday dinner. I used cubed boneless skinless chicken breasts. I just cooked it in the pot until the sauce was reduced. I didn't bother with the broiler. I also used white vinegar as I don't care for apple cider vinegar. It was great! I might try it in the crockpot next time.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine all ingredients in a large saucepan and marinate for two hours (traditional method is at room temperature, I put in the refrigerator).
    2. 2
      Boil mixture on stovetop until chicken is tender.
    3. 3
      Preheat Broiler.
    4. 4
      Remove chicken from sauce and broil until browned.
    5. 5
      Reduce sauce to half over medium heat.
    6. 6
      Pour over chicken.
    7. 7
      Serve hot with sticky rice.

    Ratings & Reviews:

    • on March 18, 2012

      25

      I just made this and found the apple cider vinegar way too strong. As it was cooking I added more coconut milk and brown sugar to cut the acidity, but my husband who eats everything without complaint ate about half and could not finish it. Since there was still a lot left, I poured out as much liquid as possible and added more coconut milk and now we will see if that will work.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 24, 2011

      55

      Hey, this is a winner! I love the way the coconut milk cuts some of the typical adobo acidity without removing it completely - just a tasty, tasty dish. I used four boneless, skinless chicken breasts, and marinated all day while we were at work. I used 2/3 cup white vinegar, and 1/3 cup apple cider vinegar. I'm GF so I used a wheat free Vietnamese soy sauce, and it was delicious. I shredded the chicken into chunks with about fifteen minutes to go and continued to simmer with the lid off. Served with sticky rice and steamed broccoli. Next time I won't use as many whole peppercorns - it's tasty to bite into one every now and then, but it wasn't that great to have them in every bite.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 16, 2011

      55

      This is a dish this is a dish that IS to be sour! Thats the point of the meal, so if your American palete is too sensitive, dont try it or cut down the vinegar to a 1/2C.
      I love this recipe, My deceased Mother in law was Fillipino, and taught me how to make it, but over the years I lost (forgot) the recipe. Great recipe, thanks for sharing!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (17)

    Advertisement

    Nutritional Facts for Chicken Adobo in Coconut Milk

    Serving Size: 1 (314 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 852.2
     
    Calories from Fat 444
    52%
    Total Fat 49.4 g
    76%
    Saturated Fat 23.7 g
    118%
    Cholesterol 160.4 mg
    53%
    Sodium 2199.0 mg
    91%
    Total Carbohydrate 54.6 g
    18%
    Dietary Fiber 0.8 g
    3%
    Sugars 46.8 g
    187%
    Protein 43.3 g
    86%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites