Made this with chicken, which needs less simmer time and maybe a splash of water to make it less vinegary. Otherwise, great twist on a classic.
This recipe was great, but the only thing I would do differently is strain the whole black pepper and bay leaves before adding the remainding sauce to the final step. It was annoying, having to bite into these things during the meal. Other than that, great recipe. Thanks for sharing.
This is so good! Full of strong wonderful flavors. I've also made your chicken adobo recipe and both versions are wonderful. I served this with a recipe entry from RSC 10, that I will reveal later! Thanks for posting!
This meal was wonderful; I have been searching for a recipe since my husband returned from Afghanistan. I did cut the pepper in 1/2 & only let it sit for 1 hour; not the suggested two. THANK YOU SO MUCH!
Had this for dinner tonight and it was delicious. Next time, however, I will strain the liquid to catch the peppercorns. I used lite coconut milk and salt. Really good!
This is a great recipe, I love cooking with coconut milk, I did a couple of amount adjustments to suit our taste and served this over basmati rice, I will make this again soon, thanks for sharing hon!...Kitten:)