Chicken Adobo in Coconut Milk

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.

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.

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!

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!