Adobong Manok sa Gata
A Filipino adobo with coconut milk — chicken braised in vinegar, soy sauce, and garlic, then enriched at the end with creamy coconut milk for a richer, milder version.
About This Recipe
Adobong manok sa gata (chicken adobo with coconut milk) is a regional variation of Filipino adobo that comes primarily from the Bicol region in southern Luzon, famous for its love of coconut milk and chilies. The addition of coconut milk happens at the end of cooking — after the classic adobo braise with vinegar and soy sauce, coconut milk is stirred in and gently reduced to a silky, slightly sweet sauce. This version is less sharp than standard adobo and has a tropical richness that pairs particularly well with rice. Some versions also include long green chilies (siling haba) for a gentle heat.
Ingredients
Serves 4
- 1 kgchicken thighs(bone-in)
- 400 mlcoconut milk
- 100 mlwhite cane vinegar or rice vinegar
- 3 tbspsoy sauce
- 6 clovesgarlic(smashed)
- 2 wholebay leaves
- 1 tspwhole black peppercorns
- 2 wholelong green chilies (siling haba)(optional)
- 1 tbspvegetable oil
Instructions
- 1
Brown the chicken
Heat oil in a pan. Brown chicken pieces skin-side down until golden. Remove and set aside.
- 2
Build the adobo
In the same pan, add garlic and cook 1 minute. Add soy sauce, vinegar, bay leaves, and peppercorns. Return chicken.
- 3
Braise
Add 100ml water. Bring to a boil — do not stir until it boils. Then simmer 25 minutes until chicken is cooked through.
- 4
Add coconut milk
Pour in coconut milk and optional chilies. Simmer 10 more minutes until sauce is slightly thickened. Adjust seasoning.
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Pro Tips
- →
Don't stir the vinegar while it's coming to a boil — this prevents a harsh acidic flavor
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Full-fat coconut milk gives the richest sauce
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Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
- →
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Variations
- •
Add pork belly alongside the chicken
- •
Use white coconut vinegar for a more delicate flavor
- •
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
- •
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Storage
Keeps 3 days refrigerated. Reheats beautifully — adobo improves overnight.
History & Origin
Adobong sa gata is native to the Bicol region of the Philippines, where coconut milk is used abundantly. It represents the regional variation of the national adobo technique.
Frequently Asked Questions
Is this the same as regular adobo?
It uses the same adobo braising technique (vinegar + soy sauce + garlic) but adds coconut milk at the end for a richer, creamier sauce associated with Bicol cuisine.
Can I make this ahead of time?
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
What can I substitute if I don't have all the ingredients?
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
How do I know it's authentic?
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Nutrition Facts
Per serving · 4 servings total
Time Summary
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