Coconut Bliss: The Magic of Adobong Manok sa Gata

Adobong Manok sa Gata Recipe

Adobong Manok sa Gata is a Filipino dish that beautifully marries the classic flavors of adobo with the richness of coconut milk. “Adobo” refers to a braising process involving soy sauce, vinegar, garlic, peppercorns, and bay leaves. “Manok” means chicken and “sa Gata” translate to “in coconut milk”. This dish takes the traditional adobo and elevates it with the creamy,subtly sweet flavor of coconut milk, creating a sauce that is both savory and comforting. The chicken becomes incredibly tender, absorbing the delicious marinade, while the coconut milk mellows the sharpness of the vinegar and adds a luxurious texture. Often green chilies (siling haba) are added for a touch of heat, and some recipes also includes ginger and potatoes for added dept and heartiness.

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Adobo is a cornerstone of Filipino cuisine, known for its savory, tangy, and umami-rich flavor profile. This recipe elevates the classic dish by adding creamy coconut milk, introducing a rich sweetness and velvety texture that complements the salty, tangy and adobos base.

Ingredients

• 500grams bone-in, skin-on chicken thighs or a mix of thighs and drumsticks
• 1/2cup white vinegar cane or coconut vinegar preferred
• 1/4cup soy sauce
• 1cup coconut milk
• 1head garlic minced
• 1tablespoon ginger minced
• 1teaspoon black peppercorns
• 2pcs bay leaves
• 1-2tablespoons cooking oil
• 1medium onion sliced
• 1-2pcs thai chilies sliced optional for added heat
• salt to taste
• chopped green onions

Instructions

1. Marinate the Chicken– in a large bowl combine the chicken, vinegar, soy sauce, minced garlic, minced ginger, and peppercorns. Marinate for at least 30 minutes, or preferably overnight in the refrigerator, for maximum flavor.
2. Sear the Chicken (Optional)– Heat cooking oil in a large pot or Dutch oven over medium-high heat. Remove the chicken from the marinade, reserving the marinade, and sear the chicken pieces on all sides until lightly browned. The step adds depth of flavor but can be skipped if desired.
3. Braise the Chicken– Pour the reserved marinade into the pot with the chicken. Add the bay leaves and onion. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through.
4. Add Coconut Milk and Chilies– Stir in the coconut milk and chilies. Simmer uncovered for another 10-15 minutes, allowing the sauce to thicken slightly.
5. Season and Serve– Taste and adjust seasoning with salt if needed. Garnish with chopped green onions if desired.. Serve hot with steamed rice.

Tips and Variations

1. For a richer flavor, use bone-in, skin-on chicken pieces.
2. You can adjust the amount of vinegar and soy sauce to your liking, For a sweeter adobo, reduce the vinegar slightly.
3. Feel free to add other vegetables like potatoes, green beans, or spinach, during the last 15 minutes of cooking.
4. For a thicker sauce, you can remove some of the chicken pieces once cooked and reduced the sauce over medium heat until desired consistency is reached before returning the chicken to the pot.

ADobong Manok sa Gata offers a delightful twist on the classic Filipino adobo, The addition of coconut milk creates creamy, rich and subtly sweet dimension that balances the savory and tangy flavors of the traditional dish. This easy-to-make recipe is a surefire crowd-pleaser and a fantastic way to experience the versatility of Filipino cuisine.