Chicken Adobo

This is the first time I've made adobo with coconut milk. I had only had a coconut milk-based adobo once before and thought it was too rich, but in this recipe the coconut milk and the vinegar were well-balanced. There was surprisingly little chicken fat that I had to skim off too, compared with my family's adobo recipe. My favorite part of adobo is the sabaw (sauce or gravy); it should be so good that you're happy to have just that with rice, no meat necessary. The Besa-Dorotan recipe passes that test with flying colors.