Chicken Adobo in Coconut Milk Adobong Manok Sa Gata
Elevate your Filipino comfort food game with Chicken Adobo in Coconut Milk (Adobong Manok sa Gata), a rich and creamy twist on a beloved classic. This recipe combines the savory, tangy flavors of traditional adobo—thanks to soy sauce, vinegar, and aromatics like garlic and onions—with the luxurious creaminess of coconut milk for an irresistible dish. Tender, juicy chicken is simmered to perfection with fragrant bay leaves and black peppercorns, creating a deeply flavorful sauce that pairs beautifully with steamed white rice. The optional touch of sugar adds a subtle balance to the dish, making it a true flavor symphony. Perfect for weeknight dinners or special occasions, this Filipino favorite is easy to make and guaranteed to impress!
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Recipe Information
Ingredients
- 2 lbs Chicken (bone-in, skin-on, cut into serving pieces)
- 1 can (13.5 oz) Coconut milk
- 0.5 cup Soy sauce
- 0.5 cup White vinegar
- 6 cloves Garlic (minced)
- 1 medium Onion (sliced)
- 3 pieces Bay leaves
- 1 teaspoon Black peppercorns (crushed or whole)
- 2 tablespoons Cooking oil
- 1 teaspoon Sugar (optional, to balance flavors)
- to taste Salt
- 0.5 cup Water
Instructions
In a large bowl, combine the soy sauce, white vinegar, and garlic. Add the chicken pieces to the mixture, ensuring they are thoroughly coated. Marinate for at least 30 minutes or up to 2 hours in the refrigerator for deeper flavor.
Heat a large pan or wok over medium heat. Add the cooking oil.
Once the oil is hot, sauté the onions until soft and translucent, about 2-3 minutes.
Add the marinated chicken pieces to the pan, discarding the excess marinade or reserving it for later use. Sear the chicken on both sides until lightly browned, about 3-4 minutes per side.
Add the reserved marinade (if using), coconut milk, bay leaves, black peppercorns, and water to the pan. Stir well to combine.
Bring the mixture to a simmer over medium heat, then lower the heat to medium-low. Cover the pan and let it cook for 25-30 minutes, stirring occasionally to prevent sticking.
Taste the sauce and adjust the seasoning with salt and sugar as desired. If the sauce is too thick, you can add a splash of water to thin it out.
Simmer uncovered for an additional 10-15 minutes, allowing the flavors to concentrate and the sauce to reduce to your preferred consistency.
Remove from heat and transfer to a serving dish. Discard the bay leaves before serving.
Serve hot with steamed white rice. Enjoy your Chicken Adobo in Coconut Milk (Adobong Manok Sa Gata)!
Nutrition Facts
Calories |
622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 1815 mg | 79% | |
| Total Carbohydrate | 16.0 g | 6% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 9.1 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 59 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 696 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
