Chicken Adobo sa Gata
Chicken adobo sa gata is chicken adobo cooked with coconut milk. The chicken is marinated in soy sauce and garlic, browned, then simmered with vinegar and gata until the sauce turns creamy.
Servings: 4 people
Calories: 843kcal
Cost: $
Equipment
- 1 Heavy cooking pot The sauce is thick by the end, and a thin pan can scorch it at the bottom.
Ingredients
- 2 lbs chicken cut into serving pieces
- 1 head garlic crushed and divided
- 1 tablespoon whole peppercorn crushed
- 2 cups coconut milk
- 5 pieces dried bay leaves
- 6 tablespoons soy sauce
- 5 tablespoons white vinegar
- 3 tablespoons cooking oil
Instructions
- Combine the chicken, soy sauce, half of the crushed garlic, and the crushed peppercorn in a bowl. Mix well and marinate for at least 20 minutes. I suggest marinating it for 1 hour when you have extra time.2 lbs chicken, 1 head garlic, 1 tablespoon whole peppercorn, 6 tablespoons soy sauce
- Remove the chicken from the marinade and set it aside. Reserve the marinade.2 lbs chicken
- Heat the cooking oil in a pot. Saute the remaining garlic until it starts to turn light brown.1 head garlic, 3 tablespoons cooking oil
- Add the chicken. Cook for 3 to 5 minutes per side, or until lightly browned.2 lbs chicken
- Pour the reserved marinade into the pot. Add the dried bay leaves and let the liquid boil. Reduce the heat and simmer for 5 minutes.5 pieces dried bay leaves
- Pour in the vinegar. Let it boil uncovered for 2 minutes before stirring. Continue cooking for 3 minutes.5 tablespoons white vinegar
- Add the coconut milk and stir gently. Let it come to a gentle boil.2 cups coconut milk
- Lower the heat, cover the pot, and simmer for 25 minutes, or until the chicken becomes tender.
- Remove the cover and continue simmering until the sauce reduces to your preferred consistency.
- Transfer to a serving bowl. Serve with warm rice. Share and enjoy!
Video
Notes
Make ahead – Marinate the chicken overnight in the fridge when you know you are cooking this the next day. The soy sauce and garlic go in deeper than they do in 20 minutes.
Scaling – Doubling works, but keep the oil at 3 tablespoons and use a wider pot. A crowded pot steams the chicken instead of browning it, and the sauce takes longer to reduce.
Coconut milk – Use canned coconut milk labeled for cooking, not the coconut drink sold in cartons. Shake the can before opening so the thick cream and the thin liquid go in together. Fresh coconut milk (kakang gata) is always the best choice.
Heat – Once the coconut milk is in, keep the pot at a gentle simmer. A hard boil separates the gata and the sauce turns oily.
Nutrition
Serving: 4g | Calories: 843kcal | Carbohydrates: 10g | Protein: 48g | Fat: 69g | Saturated Fat: 32g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 22g | Trans Fat: 0.3g | Cholesterol: 170mg | Sodium: 1684mg | Potassium: 803mg | Fiber: 1g | Sugar: 1g | Vitamin A: 409IU | Vitamin C: 8mg | Calcium: 86mg | Iron: 7mg