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Nutrition Facts

Serving Size 1 (596g)

Recipe makes 4 servings

Calories 966
Calories from Fat 628 (65%)
Amount Per Serving %DV
Total Fat 69.8g 107%
Saturated Fat 29.4g 147%
Monounsaturated Fat 23.3g
Polyunsaturated Fat 11.8g
Trans Fat 0.0g
Cholesterol 248mg 82%
Sodium 2293mg 95%
Potassium 955mg 27%
Total Carbohydrate 14.7g 4%
Dietary Fiber 2.6g 10%
Sugars 6.6g
Protein 65.4g 130%

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Chicken Adobo in Coconut Milk

Recipe #196306 | 3 hours | 10 min prep | add private note
Engrossed

By: Engrossed
Nov 18, 2006

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.

SERVES 4 -6 (change servings and units)

Ingredients

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.

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Featured Reviews for This Recipe

From: karky

On Jul 25, 2009

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.

0 people found this review helpful

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  • From: LaurenJ

    On Jul 7, 2008

    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.

    0 people found this review helpful

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    From: Mirj

    On May 21, 2007

    I put a whole chicken and the rest of the ingredients into an oven bag, made sure there was hardly any air in there and then tied a knot and let it sit overnight in the fridge. The next morning I just plopped the whole bag into the crock pot and let it cook on low for the whole day, right in the bag. That evening we had the most tender delicious chicken that we've had in a long time! I served this with a non-dairy version of Emerald Mashed Potatoes and wow, I'm impressed with myself!

    4 people found this review helpful

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    From: pattikay in L.A.

    On Jan 2, 2007

    "Incredible" was my son's comment on this dish, and I agree. Strong and wonderful flavor, very easy to put together. I followed your lead, Engrossed, and cooked it all on the stovetop rather than messing with broiling. I also used cut up skinless, boneless chicken. I used a mixture of cider and rice vinegar (I only had about 3/4 cup of cider vinegar, so I improvised). I didn't have peppercorns, so just used extra ground pepper. Thanks for posting!

    2 people found this review helpful

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  • Read all 11 reviews

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