Chicken Adobo sa Gata
A cozy, rich, and creamy Filipino dish that elevates the classic adobo with coconut milk, perfect for family dinners or a comforting meal.
Servings: 4 servings
Calories: 400kcal
Ingredients
Main ingredients
- 2 lbs chicken (thighs or legs work best) Bone-in chicken is recommended for deeper flavor.
- 2 tbsp oil (vegetable or whatever you have) Any cooking oil is fine.
- 6 cloves garlic, smashed
- 1 onion, sliced
- 1 thumb-size ginger, sliced thin
- 2 bay leaves (dried) Avoid using fresh leaves.
- 1/2 cup soy sauce
- 1/3 cup vinegar (white or cane vinegar is classic)
- 1 tsp black peppercorns (or cracked pepper)
- 1 can coconut milk (about 400 ml) Ensure to open this before cooking.
- 1 tsp salt, to taste
- chopped chili (optional) Only if desired for heat.
- scallions for garnish Optional.
Instructions
Preparation
- Wash and pat dry the chicken.
- Chop up garlic, onion, and ginger.
- Marinate the chicken in soy sauce and vinegar for about 20 minutes if time permits.
- Open the can of coconut milk to avoid last-minute panic.
Cooking
- Heat the oil in a big pan and sear the chicken until golden.
- Add garlic, onion, and ginger; cook until fragrant, about 2 minutes.
- Drop in bay leaves and peppercorns, then add the marinade; let simmer without stirring for a few minutes.
- Cover and simmer for about 25 minutes until the chicken is cooked through.
- Lower the heat and add coconut milk; simmer uncovered for about 10 more minutes until the sauce thickens.
- Taste and adjust salt; if more flavor is needed, add chopped chili.
Notes
Chicken Adobo sa Gata tastes better the next day. Store in a sealed container in the fridge for up to three days or freeze for a month.