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.
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.
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!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
I cooked a variety of chicken pieces, about 3 lbs. However, I cut back the vinegar to 3/4 cups and still found the sauce to be too vinegary and sour. The chicken did turn out great, and I love the coconut milk sauce. I will be making this again, but will cut the vinegar to 1/3 cup. "Uncle Bill"
I occasionally make adobo this way, although the kids prefer it without coconut milk. I probably use 1/2 cup of vinegar, but I still wonder how anyone could see "1 1/2 cups vinegar" and then complain that the dish is sour. What on earth were they expecting?
Personally I didn't like it - too sour! I cooked it in a crock pot but wouldn't make it again. I'm more of a thai sweet/sour person. I'm sure it's good if you like sour meals!
We liked this a lot, and I will make it again. I did cut back on the vinegar to 1 cup and the next time I make it, I am going to cut the vinegar back to 3/4 cup, as we thought it was a little too vinegary. I used frozen boneless chicken thighs, and will probably use boneless skinless breasts next time. The chicken was not dry at all. Instead of broiling it, I browned it in a skillet, and returned it to the sauce to finish cooking. All in all it is a very tasty recipe.
I made this, this morning and it was really good. I love the different flavor, and will definitely be making it again. I used coconut cream instead of milk, as that was what I had, and I did it all on the stove top.
I have frequently made another version of chicken adobo, but I like this one better! I omitted the brown sugar. I also cooked the whole thing on the stovetop, and used (frozen!) skinless boneless chicken breasts. The whole thing cooked up beautifully, including reducing the sauce, in under one hour. Delicious! Thanks, Engrossed!
This recipe was very simple to put together. We used boneless/skinless breast and halved the portion. Although the chicken was quite dry, we liked this dish for the nice flavors it brought to the table.