Adobong Manok sa Gata

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. 1

   Brown the chicken

   Heat oil in a pan. Brown chicken pieces skin-side down until golden. Remove and set aside.

2. 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. 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. 4

   Add coconut milk

   Pour in coconut milk and optional chilies. Simmer 10 more minutes until sauce is slightly thickened. Adjust seasoning.

Variations

• •

  Add pork belly alongside the chicken

• •

  Use white coconut vinegar for a more delicate flavor

Storage

Keeps 3 days refrigerated. Reheats beautifully — adobo improves overnight.

Frequently Asked Questions