Filipino Chicken Adobo with Coconut Milk (Adobo sa Gata)

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.

Would you like to save this recipe?

We'll email this post to you, so you can come back to it later!

What I love about this chicken adobo with coconut milk recipe

With all the different variations of Chicken Adobo, this Adobo Sa Gata is my favorite way of preparing Chicken Adobo.

The classic Chicken Adobo is amazing too! Give both a try and let me know which one you like more.

Ingredients for chicken adobo with coconut milk

Chicken - I like to use a mix of chicken thighs and chicken legs. However, you can use any cut of chicken. I suggest getting something on sale. I like to remove the skin to make it healthier.

Coconut milk – You can't make Adobo Sa Gata without Gata (Coconut in Tagalog). There is no substitution for this.

Marinade

Soy sauce – Use regular soy sauce or low-sodium. For my gluten-free friend, use tamari.

Cane Vinegar – white vinegar is fine, but I prefer apple cider vinegar if you cannot find cane vinegar.

Garlic cloves - Use fresh. Always. Put as much or as little as you want.

Brown sugar – coconut sugar works really well in this recipe.

Whole black peppercorns – this is super important. However, freshly ground pepper works too.

Bay leaves - no substitutions.

Equipment

Large skillet with a lid
Cutting board
Knife

How to Cook Filipino Chicken Adobo

Prepare your adobo chicken marinade. Combine all the marinade ingredients in a bowl with a lid.
Remove the skin from the chicken. Optional. I like it better without the skin.
Add the chicken thighs to the marinade. Cover. Marinate for 1 hour or for best results overnight.
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 milk. Stir.
Simmer for 20 minutes until the sauce is nice and thick.
Serve with a bowl of rice, and enjoy!

Storage

Make a large batch of this Filipino chicken. Like every stew, it is usually best the next day or the day after. This Adobo sa Gata makes a great lunch.

I wouldn't recommend freezing it.

Adobo sa gata - FAQs

Where does Chicken Adobo with Coconut Milk come from?

Adobo's cooking process of marinating meat in a mixture of vinegar, soy sauce, and spices is a traditional Filipino cooking method that has been used for centuries.

The addition of coconut milk to adobo is a variation that likely originated in the southern regions of the Philippines, where coconuts are abundant and commonly used in cooking.

Today, Coconut Milk Adobo (adobo sa gata) is a popular dish in the Philippines and is enjoyed by many around the world. It is often served with rice and is a staple dish in Filipino households and restaurants.

What type of soy sauce should be used for this recipe?

For this recipe, you can use either regular soy sauce or low-sodium soy sauce. If you have gluten intolerance, tamari is a good substitute. The soy sauce is a crucial ingredient for the marinade, giving the dish its signature savory flavor.

Can I use the remaining coconut milk in the recipe for something else?

Yes, the remaining coconut milk can be used in various other recipes, like curries or desserts. If you have leftover coconut milk adds a creaminess and richness after making Adobo sa Gata, you can store it in the refrigerator and use it within a few days, or freeze it for later use.

Should I remove the chicken skin before marinating the chicken for Adobo sa Gata?

Yes, it is recommended to remove the chicken skin to make the dish healthier. Using skinless bone-in thighs or legs can also help reduce the excess fat in the dish, while still retaining the delicious authentic flavors.

At what point do I add chicken to the skillet and how should it be cooked?

After marinating, you should add chicken to a large skillet, preferably like a dutch oven, and brown the pieces on all sides on medium heat. It's important to do this in batches to avoid crowding, which ensures each piece is properly browned. Once browned, add the marinade and follow the recipe instructions for simmering with the coconut milk.

adobo sa gata coconut milk chicken adobo

Other Filipino recipes you will love

Serve this dish with

This Filipino chicken is best served with a bowl of white rice or brown. If you need some other side ideas, here are some suggestions.

Carmen

Filipino Chicken Adobo with Coconut Milk

5 from 5 votes

This adaptation of chicken adobo is my favorite way to cook this iconic dish. Adodo sa Gata, or Chicken Adobo with Coconut milk, is a dish worth making. It is creamy, delicious and super easy to make. Just add coconut milk when during cooking.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course: Braising

Cuisine: Braising

Ingredients Equipment Method Video

Ingredients

2 lbs of a mixture of chicken thighs and drumsticks optional: remove skin
1 small can of full-fat coconut milk 160 ml

Adobo Chicken Marinade

⅓ cup cane vinegar sub: apple cider vinegar
⅓ cup low-sodium soy sauce
4 tablespoon of brown sugar
8 garlic cloves smashed
3 bay leaves
1 teaspoon black peppercorn

Get Recipe Ingredients

Equipment

Method

Prepare your adobo chicken marinade. Combine all the marinade ingredients in a bowl with a lid.
Remove the skin from the chicken.
Add the chicken to the marinade. Cover. Marinate for 1 hour or for best results overnight.
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.
Simmer for 20 minutes until the sauce is nice and thick.
Serve with a bowl of rice, and enjoy!