Chicken Adobo sa Gata (Filipino Adobo in Coconut Milk)
Chicken adobo sa gata is Filipino chicken adobo simmered in coconut milk. The gata rounds off the vinegar so the sauce comes out creamy instead of sharp, and whole Thai chilies add heat without overwhelming it. One pan, no bouillon cubes.
Servings: 4 people
Calories: 640kcal
Equipment
- Large skillet or pot with a lid
Ingredients
- 2 tablespoons cooking oil
- 8 cloves garlic crushed
- 1 onion sliced
- 2 pounds chicken thighs
- 1 teaspoon whole black peppercorns
- 3 Thai chili peppers
- 2 dried bay leaves
- ½ cup soy sauce
- ⅓ cup vinegar
- ½ cup water
- 1 can 13.5 oz full fat coconut milk
- 1 tablespoon brown sugar
- Fish sauce and salt to taste
Instructions
- Heat the oil in a large skillet or pot over medium heat. Add the garlic and onion and sauté until soft and fragrant, about 2 to 3 minutes. Don't let the garlic darken.2 tablespoons cooking oil, 8 cloves garlic, 1 onion
- Add the chicken thighs. Let them sit undisturbed for a few minutes to pick up some color, then turn them over.2 pounds chicken thighs
- Add the peppercorns, Thai chilies, and bay leaves.1 teaspoon whole black peppercorns, 3 Thai chili peppers, 2 dried bay leaves
- Pour in the soy sauce, vinegar, and water. Add the brown sugar. Bring to a boil and let it cook undisturbed for 1 to 2 minutes without stirring.½ cup soy sauce, ⅓ cup vinegar, ½ cup water, 1 tablespoon brown sugar
- Cover, reduce the heat to low or medium-low, and simmer for 25 to 30 minutes, until the chicken is tender.
- Add the coconut milk and stir. Simmer uncovered for 10 to 15 minutes at a gentle simmer, never a hard boil, until the sauce thickens enough to coat the chicken.1 can 13.5 oz full fat coconut milk
- Season with fish sauce and salt to taste. Remove the bay leaves and serve hot over rice.Fish sauce and salt
Notes
Coconut milk. Use full fat, not lite. Lite has more water and the sauce won't thicken. Keep the heat gentle after it goes in, since a hard boil will split the sauce.
Vinegar. Don't stir for the first minute or two after it goes in. Stirring too early leaves a raw, sharp taste that doesn't cook out.
Heat level. Whole chilies give mild to medium heat. Split them open for more, or leave them out entirely.
Soy sauce. Filipino soy sauce like Silver Swan is saltier than Japanese brands. If you're using Kikkoman, start with less and adjust at the end.
Storage. Keeps 3 to 4 days in the fridge. Reheat gently on the stove with a splash of water.
Nutrition
Calories: 640kcal | Carbohydrates: 13g | Protein: 50g | Fat: 44g | Saturated Fat: 24g | Sodium: 2290mg
