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.
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.
Ingredients
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. This makes the delicious sauce creamy. You can’t even taste the coconut.
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.
- 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.
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 in reducing the excess fat in the dish, while still retaining the flavor and juiciness of the chicken.
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.
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.
Filipino Chicken Adobo with Coconut Milk
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.
- Total Time: 30 minutes
- Yield: 4-6 1x
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 tbsp of brown sugar
8 garlic cloves, smashed
3 bay leaves
1 tsp black peppercorn
Instructions
- 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!
Equipment
Buy Now → - Prep Time: 10
- Marinating time: 1 hour
- Cook Time: 20
- Category: mains
- Method: braising
- Cuisine: filipino
I hope you find this Chicken Adobo with Coconut Milk absolutely irresistible!
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.