Creamy Adobo sa Gata Chicken (Printable Version)
Chicken gently stewed in coconut milk, soy sauce, and aromatic spices for a flavorful Filipino meal.
# What You'll Need:
→ Main
01 -
500g bone-in chicken thighs or drumsticks
02 -
3 cloves garlic, minced
03 -
1 small onion, finely chopped
04 -
60ml soy sauce
05 -
60ml cane or white vinegar
06 -
240ml coconut milk
07 -
2 bay leaves
08 -
0.5 tsp whole black peppercorns or ground black pepper to taste
09 -
15ml cooking oil
10 -
Salt, to taste
→ Optional
11 -
1 red chili, sliced
12 -
Chopped green onions or fried garlic, for garnish
# Steps To Follow:
01 -
Combine chicken pieces, soy sauce, minced garlic, and bay leaves in a bowl. Mix well. Marinate for 30 minutes, or refrigerate up to 4 hours if time permits.
02 -
Heat cooking oil in a large pan over medium heat. Sauté chopped onions until translucent. Add the marinated chicken along with garlic and bay leaves. Sear chicken on all sides until lightly browned.
03 -
Pour vinegar into the pan without stirring. Allow to boil uncovered for 2–3 minutes until acidity mellows. Stir the mixture, add black pepper and red chili if using. Cover and simmer on low heat for 20 minutes.
04 -
Pour coconut milk into the pan and stir gently. Continue to simmer uncovered for 10–15 minutes, or until sauce thickens slightly and chicken is thoroughly tender. Adjust seasoning with salt or soy sauce to taste.
05 -
Serve the creamy adobo hot over steamed rice. Garnish with fried garlic bits or sliced green onions, if desired.
# Notes and Tips:
01 -
For a richer sauce, allow the adobo to rest for several minutes before serving; flavors will continue to develop.