Adobong manok sa gata or, in English, chicken adobo in coconut milk is one of the variations of adobo recipes. The primary difference of this dish is the inclusion of coconut milk, which gives it a creamy, delicious, and exotic taste. This dish came from the Bicol regions of the Philippines. It has now become well known all over the country. Any chicken parts can be used in this recipe. We, however, have chosen to use chicken breasts. The process involves first marinating the chicken using a method similar to chicken adobo. The chicken is then simmered in coconut milk. This is why the dish is referred to as adobong manok sa gata.
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[btn color=”orange” target=””]Ingredients:[/btn]
- 1/2 kilo chicken (any parts)
- 3 cloves garlic chopped
- 1 thumb size ginger, chopped
- 1 small onion chopped
- 1 can coconut milk
- 1/2 cup soy sauce
- 1/4 cup vinegar
- 2 bay leaves
- 2 chopped chili peppers
- salt and pepper to taste
- cooking oil
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- Servings: 4
- Time: 50 minutes
- Level: Easy
- Cuisine: Filipino
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Recipe Rating:
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[btn color=”orange” target=””]Directions:[/btn]
- Marinate chicken in soy sauce, vinegar, and pepper for at least one hour or until flavor soaks into chicken meat.
- Heat cooking oil in a pan. Saute onion, garlic and ginger until soft and fragrant.
- Place the drained marinated chicken in a pan and saute for a few minutes.
- Pour in coconut milk and add the bay leaves. Bring to a boil. Simmer until chicken is tender and sauce is thickened.
- Add seasoning according to taste. Sprinkle some chili pepper if desired. Turn off heat.
- Serve with steamed rice. Enjoy!
