Adobong Manok sa Gata

Adobo is a term to define food items in the Philippines where meat or vegetables are stewed in a mixture of vinegar, soy sauce, spices and lots of garlic. Several dishes are cooked in this manner like the Pork Adobo, Chicken Adobo, Adobong Sitaw and Adobong Kangkong  to name some. Most of the ingredients and techniques are the same accross all of the different adobo variants except for this dish where coconut cream or milk is introduced. Adobong Manok sa Gata is the Bicolano version of the most popular Philippine dish where meats are cooked the adobo way but finished with coconut cream and chillies a Bicolano dish staple. When I first heard of this dish I was sceptical as it is hard to imagine mixing the salty and sour flavours with the creamy coconut milk but to my surprise it just works, the flavour combination blends really well and the coconut cream mellows down the saltiness and acidity of this already wonderful dish.


1 kg chicken legs and/or thighs
1 whole garlic, minced
1 cup water
3/4 cup vinegar
3/4 cup soy sauce (Philippine Soy Sauce not the Chinese Soy Sauce, they taste differently if you can’t find one you can use Kikkoman)
1 1/2 cup coconut cream
4 pcs bay leaves
1 tsp brown sugar
2 tbsp whole peppercorns
birds eye chillies


1. In a separate pot sauté garlic in oil using low heat until golden brown. Remove from pot and set aside.
2. Add chicken and fry until browning occurs.
3. Add water, vinegar, soy sauce, peppercorn, bay leaves and sugar then bring to a boil and simmer for 25 minutes.
4. Drain and reserve the liquid, In a separate frying pan add oil and fry the drained meat in high heat browning the sides.
5. Mix coconut cream and the drained liquid together then pour the mixture in the pan.
6. Add chillies (depends on the hotness you want) then simmer for additional 5 minutes. Serve.

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33 thoughts on “Adobong Manok sa Gata

  1. This dish is one of my many ” Favorite ” Filipino – Bicolano dishes… I grew up eating this dish. Both my Father and Mother cooked this dish at home and taught me how to make it. This is one of many Comfort Foods. Ang SARAP talaga!

  2. I remember that I found the adobo we made a bit too salty for my liking, I bet this one would solve that issue. (Although Mr. N will still prefer the more salty flavored adobo.) That roasted garlic is really killing me though. Yum!

  3. I remember being a young bride wanting to make an impression on friends: pork adobo for some odd reason was the first dish I cooked! Have to resurrect it tho’ perhaps I’ll x-change coconut milk for the cream and feel less sinful :) !

  4. I have got to try adobo! Between you and Ray I’ve become quite curious as to how it taste. It certainly looks delicious!

  5. Love <3 adobo to the MAX! Hahaha! I like it with gata or no gata…I'm such an adobo person! And I know you always post reliable recipes, so I am going to save this one and try it one of these days!

      • I used coconut milk in can and I think I may have overdone it. I made a bigger batch and I might have put more coconut milk than what’s needed because the coconut milk taste was too strong. I’ll try this recipe again, and I’m going to stick to your measurements. Thank you.

          • Okay, I’ll keep that in mind. Thanks again. Your recipes help me a lot. When I left the Philippines, I didn’t even know how to cook using a pot or a rice cooker– thanks to all the household help we all have back in Pinas. THanks to you, I can now eat Filipino food again. Your website is like a Bible to me – it’s my salvation (from starvation=P)

  6. Pingback: My Adobo Method (with bonus Sinagag) | Sefie EatsSefie Eats

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