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How to Cook Adobong Manok sa Gata

Adobong Manok sa Gata is a creamy and savory Filipino chicken dish that combines the tangy flavors of traditional adobo with the rich, velvety taste of coconut milk.
Prep Time10 minutes
Cook Time30 minutes
Course: Chicken Recipe
Cuisine: Filipino
Keyword: adobong manok sa gata, chicken adobo with coconut milk
Servings: 4 servings
Calories: 256kcal
Author: Manny

Ingredients

  • 3/4 kilo chicken cut into serving pieces
  • 6 cloves garlic chopped
  • 3 Tbsp. patis
  • 1 tsp. whole black peppercorns
  • 1 tsp. sugar
  • 1 cup coconut milk
  • 1/2 cup vinegar
  • 1/2 cup water
  • 1/2 tsp. ground black pepper
  • siling labuyo and long green chili pepper
  • 2 Tbsp. cooking oil

Instructions

How to Cook Adobong Manok sa Gata

  • Cut the chicken into serving pieces. Putin a mixing bowl and add patis and ground black pepper.
  • Mix until the chicken is well coated with patis and pepper.
  • Heat cooking oil in a pan and stir fry the chicken until brown. Move the chicken on the side of the pan and add the garlic.
  • Stir the fry the garlic until brown. Then add vinegar, water, bay leaves, black peppercorns, patis and sugar.
  • Cover then bring to boil and simmer in medium low heat for 15 to 20 minutes or until the chicken is tender.
  • Add the coconut milk and bring to a boil. Simmer for 3 minutes or until the sauce is slightly thick.
  • Add the siling labuyo and long green chilies and cook for half a minute then serve hot with cooked rice.

Video

Notes

Cooking Tips:

Use Fresh Coconut Milk for Better Flavor

Fresh coconut milk is always a better option compared to canned. Fresh gata will give you much creamier texture and a subtle bittersweet that will really draw out the savory flavor of the dish. If you can't find fresh coconut milk, high-grade canned coconut milk will do, though watch out for the preservatives in them, which might affect the taste.

Balance Vinegar and Fish Sauce

Adobo is finding the balance between salty, tangy, and sweet flavors. Start with less fish sauce and vinegar and add more to taste. Keep in mind that the sauce will be thicker when it has reduced, so make sure to taste the mixture so it won't overpower the dish.

Let Chicken Brown for Deeper Flavor

Let the chicken pieces be browned, then proceed to let them simmer in the sauce. This way, you will be able to add further richness to a dish with a more full-bodied depth and a crisp texture on the meat. Juices are also locked inside as the chicken cooks into the coconut sauce and comes out tender and flavored.