This is the best Filipino Chicken Adobo with Coconut milk, aka "Adobo Sa Gata." This is not your typical traditional adobo chicken recipe. I prefer this version to the traditional Chicken Adobo. This ultra-famous chicken dish from the Philippines is all about flavor. It is salty, sour, and a little sweet and creamy from the coconut.
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What I love about this adobo with coconut milk is it's rich, creamy, and full of flavor, and the chicken is cooked just right if you ask me. Definitely worth trying.
My family and I love different variations of Chicken Adobo, but this Adobo Sa Gata is my favorite way of preparing adobo sa manok.
My Chicken Adobo is a must, but don't skip the Adobo Chicken Wings - just marinate and air fry!
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How to make (VIDEO)
Here's what you need to make chicken adobo with coconut milk
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Filipino Chicken Adobo with Coconut Milk
Ingredients
Method
- Prepare your adobo chicken marinade. Combine all the marinade ingredients in a bowl with a lid.⅓ cup cane vinegar, ⅓ cup low-sodium soy sauce, 4 tablespoon brown sugar, 8 garlic cloves, 1 teaspoon whole black peppercorn, 3 bay leaves
- Add the chicken to the marinade. Cover. Marinate for 30 minutes or for best results overnight.2 lbs of a mixture of chicken thighs and drumsticks
- In a large skillet, brown your chicken pieces on all sides. Do not crowd, do it in batches.
- Once the chicken is browned, add the marinade. Bring to a boil.
- When it is boiling, reduce the heat to a simmer and add the coconut milk. Stir.1 can full-fat coconut milk
- Simmer for 20 minutes until the sauce is nice and thick.
- Serve with a bowl of rice, and enjoy!
Notes
Video
Nutrition
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About Carmen Spillette
I'm Carmen, the creator of Eat With Carmen. My goal is to share Filipino food and Asian flavors with the rest of the world in a way that feels approachable at home. This blog was my first step in telling that story and sharing the recipes I grew up loving.
Maria M says
This is the best coconut adobo I've ever had. Thanks very much for the recipe Carmen ❤️
Morgan says
My little boys love! So delicious, it has become a weekly go-to.
Carmen Spillette says
That is so good to hear. I am glad you and your boys loved it. Its a family favorite.
Isa Patel says
Personally love this version , it has creamier taste in it 🥰
CEOSITO GALLANOSA FORMANES says
I am enquiring on the browning part of the chicken in a large skillet. Is there a need of oil to be poured on the skillet to brown up the chicken? At what setting should it be when uou are heating the skillet prior to putting in the chicken? Thanks.
Carmen Spillette says
You can put oil but I tend to skip it as the chicken skin renders and provides enough oil. Hope that helps.
Hayes A says
This is better than my own version 😫
Johnny says
The best!!!
Carey Sakert says
Superb recipe. Thanks for sharing. I didn't have black peppercorn, so I used green and it worked well. Other than that one substitution, I followed the recipe precisely and the results were excellent. Easy to pull together and easy to cook. After the chicken was done, I let the sauce reduce a little and thicken up a bit. Served this with jasmine rice with dandelion greens and cauliflower. This will be on regular rotation in my house.
Carmen Spillette says
Thank you so much! I am so happy you liked it.
Gary says
You mentioned brown sugar for the marinade, but this item isn’t shown in the recipe’s list of ingredients.
Carmen Spillette says
4 tbsp of brown sugar. Sorry about that.