Chicken Adobo in Coconut Milk

Step 1: Combine all ingredients in a large saucepan and marinate for two hours (traditional method is at room temperature, I put in the refrigerator).

Step 2: Boil mixture on stove top until chicken is tender.

Step 3: Preheat Broiler. Remove chicken from sauce and broil until browned.

Step 4: Reduce sauce to half over medium heat. Pour over chicken.

Step 5: Serve over cooked rice.

Step 6: * I'm adding my intro here to make it easier for future reviewers: I've used cubed boneless skinless chicken breasts. I just cooked them 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. I think this would work in the crockpot also.*You have to like vinegar to like this type of adobo...most Filipinos use milder vinegars like cane or palm. I like eating the whole peppercorns, and that is what is traditional, but if you don't, strain them out or use extra fresh course ground black pepper. You can also reduce the sodium by using lite soy sauce.

Step 7: **Update June 2012: I just tried this with frozen boneless skinless chicken breast tenders in my pressure cooker cooked on high for 15-20 minutes, and it was great! It couldn't have been easier or quicker. I didn't bother to marinate it, broil, or reduce. Since there was more liquid than usual I made a second batch after dinner to enjoy the next day. My picky toddler went crazy over this too.