Creamy Chicken Adobo
Adobo sa Gata is a beloved Filipino dish that puts a creamy, rich spin on the classic adobo. This version incorporates coconut milk, transforming the tangy, savory chicken into a luscious and deeply flavorful meal, often served with steamed rice.
Ingredients
- 0.5 kilo chicken cut into serving pieces
- 6 tbsp soy sauce
- 5 tbsp vinegar
- 1 head garlic minced
- 1 tbsp cracked black pepper
- 1 cup gata or full-fat coconut milk
- 4-5 pcs dried bay leaves
Instructions
- In a bowl, combine chicken, soy sauce, vinegar, minced garlic, cracked pepper, and bay leaves. Marinate for at least 15-30 minutes, or longer if desired.
- Heat a pot or deep pan over medium heat. If desired, sear the chicken pieces until lightly browned on all sides; this adds a deeper flavor. Remove chicken and set aside.
- Pour in the reserved marinade into the pot and bring to a simmer. Add the seared chicken back into the pot.
- Cover the pot and let it cook for about 15-20 minutes, or until the chicken is tender, stirring occasionally.
- Add the coconut milk (gata) to the pot. Stir gently to combine.
- Bring the mixture to a gentle simmer again. Cook uncovered for another 10-15 minutes, or until the sauce thickens and the oil from the coconut milk starts to render, stirring occasionally to prevent sticking and allow the sauce to reduce.
- Taste and adjust seasoning if needed. Serve hot with steamed rice.
Notes
For best flavor, marinate the chicken for at least 30 minutes, or even overnight. Adjust the amount of vinegar and soy sauce to your preference. Serve hot with steamed white rice. For extra spice, add a few siling labuyo (bird's eye chilies) with the coconut milk. You can also brown the chicken slightly before simmering for deeper flavor.