Adobo Sa Gata Chicken Adobo With Coconut Milk
A rich and creamy Filipino classic that balances the tanginess of vinegar and soy sauce with the velvety sweetness of coconut milk.
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Ingredients
- 1 kg Chicken thighs and drumsticks
- 1 1/2 cups Coconut milk (Gata)
- 1/2 cup Soy sauce
- 1/3 cup Cane vinegar
- 6 cloves Garlic, minced
- 1 tablespoon Whole black peppercorns
- 3 pieces Dried bay leaves
- 2 tablespoons Cooking oil
- 1 teaspoon Brown sugar(optional)
- 1/2 teaspoon Red chili flakes(optional)
Instructions
- 1
In a large bowl, marinate the chicken in soy sauce, minced garlic, and peppercorns for at least 30 minutes.
- 2
Heat oil in a large pan over medium-high heat and sear the chicken pieces until browned on all sides, then set aside.
- 3
In the same pan, pour in the remaining marinade and bring to a simmer.
- 4
Add the vinegar and bay leaves; let it boil for 2-3 minutes without stirring to cook off the raw acidic taste.
- 5
Return the chicken to the pan, cover, and simmer on low heat for 20 minutes until the chicken is tender.
- 6
Pour in the coconut milk and add the brown sugar and chili flakes if using.
- 7
Simmer uncovered for another 10-15 minutes until the sauce thickens and starts to render oil.
- 8
Serve hot over steamed white rice.
Nutrition per Serving
485
Calories
32g
Protein
8g
Carbs
36g
Fat
1g
Fiber
3g
Sugar
1150mg
Sodium
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