Adobong Manok sa Gata: Creamy Adobo
Adobong Manok sa Gata is a flavorful Filipino chicken stew, a beloved national dish, elevated with the rich, creamy addition of coconut milk. This version offers a milder, sweeter, and more luxurious take on the classic tangy and savory adobo, making it a comforting and satisfying meal.
Ingredients
- 1 kg chicken cut into serving pieces
- 0.5 cup vinegar cane or white
- 0.5 cup soy sauce
- 1 head garlic minced
- 1 large onion chopped
- 2 tbsp cooking oil
- 1 can coconut milk full-fat (about 400ml)
- 1 can coconut cream optional
- 2 pieces bay leaves
- 0.5 tsp black peppercorns crushed
- 1 tsp sugar optional
- to taste salt
Instructions
- In a large bowl, combine chicken, vinegar, soy sauce, half of the minced garlic, and black peppercorns. Marinate for at least 30 minutes, or preferably longer in the refrigerator.
- In a large pot or deep pan, heat cooking oil over medium heat. Sauté the remaining minced garlic and chopped onion until aromatic.
- Add the marinated chicken (reserve the marinade) to the pot and brown on all sides.
- Pour in the reserved marinade, bay leaves, and coconut milk. Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until chicken is tender. Stir occasionally to prevent coconut milk from scorching.
- If using coconut cream, add it now and simmer for another 5-10 minutes, stirring until the sauce thickens slightly and oil begins to render.
- Taste and adjust seasoning with salt and sugar if desired.
- Serve hot with steamed rice.
Notes
Serve with steamed white rice. For extra spice, add a few bird's eye chilies. You can also use pork belly or a combination of chicken and pork for a richer stew. A touch of brown sugar can balance the flavors if you prefer a slightly sweeter profile.