Chicken Adobo in Coconut Milk

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.<br/>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?