Chicken Adobo Sa Gata
A creamy twist on classic Filipino chicken adobo featuring rich coconut milk that elevates the dish to new heights of flavor.
Servings: 4 servings
Calories: 450kcal
Ingredients
Main Ingredients
- 1 kg bone-in chicken thighs or drumsticks Chicken with bones gives better flavor.
- 1/2 cup soy sauce Preferably Filipino brands like Silver Swan.
- 1/2 cup vinegar Can use cane or white vinegar.
- 1 bulb garlic Smashed garlic for flavor.
- 2-3 pieces bay leaves
- 1 teaspoon whole peppercorns Crush a little.
- 1 can coconut milk Thicker coconut milk is preferred.
- 2 tablespoons vegetable or canola oil Avoid olive oil.
- 2 pieces chili peppers Optional, for added kick.
Instructions
Marinating Chicken
- Mix chicken with soy sauce, vinegar, half of the smashed garlic, and cracked pepper in a bowl or plastic bag.
- Let it marinate for at least 30 minutes, preferably overnight.
Cooking
- Pour chicken and marinade into a pot. Add remaining garlic, bay leaves, and a splash of vinegar. Bring to a gentle boil.
- Lower heat and simmer covered for about 20-25 minutes.
- Avoid stirring right after adding vinegar to allow sharpness to cook off.
Adding Coconut Milk
- Slowly pour in the coconut milk after the chicken is nearly cooked.
- Let it simmer on low, allowing the sauce to thicken and become creamy.
- Optional: for a spicy kick, add chopped chilies.
Serving
- Serve the adobo sa gata over steaming white rice.
- Can also serve with warm bread or alongside other Filipino dishes.
Notes
Experiment with flavors by adding brown sugar for sweetness or potatoes and green beans for a heartier dish. Adjust cooking times if swapping chicken for pork.