Chicken Adobo sa Gata
A creamy, coconut twist on traditional Filipino chicken adobo that brings comfort and flavor to your table.
Servings: 4 servings
Calories: 450kcal
Ingredients
For the Adobo
- 4 pieces Chicken thighs or drumsticks Bone-in for extra flavor
- 1 tablespoon Salt To taste
- 1 teaspoon Pepper To taste
- 3 tablespoons Soy sauce For marinating
- 0.5 cup Vinegar Do not stir after adding
- 1 can Coconut milk Use full-fat for best flavor
Aromatics and Spices
- 5 cloves Garlic, sliced Adds depth of flavor
- 1 medium Onion, chopped
- 2 pieces Bay leaves For aroma and flavor
- 1 tablespoon Black peppercorns To taste, or adjust as preferred
- 1 teaspoon Brown sugar Optional, to balance acidity
Instructions
Preparation
- Rinse the chicken and pat it dry. Sprinkle with salt and pepper and let it air dry.
- Marinate the chicken with soy sauce and vinegar for at least 15 minutes or overnight for best flavor.
Cooking
- In a large pot, place the marinated chicken and add sliced garlic, chopped onions, bay leaves, and peppercorns.
- Pour in the coconut milk without stirring and let it simmer.
- Simmer low and slow until chicken is fork-tender, adjusting heat as necessary to avoid burning the sauce.
- Add additional water if the sauce thickens too much.
Final Adjustments
- Taste the sauce and adjust the seasoning with additional salt, vinegar, or spices as desired.
Serving
- Serve over steamed white rice, and sprinkle with toasted garlic if desired.
- Optionally, pair with atchara (pickled papaya) for extra zing.
Notes
Use a heavy-bottomed pot to prevent coconut sauce from sticking. Taste as you go to achieve the right balance of flavors. Can be refrigerated or frozen for later use.