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.

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

Where does Coconut Chicken Adobo (Adobo sa Gata) 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. The use of coconut milk in adobo adds a rich, creamy flavor to the dish and helps to balance out the acidity of the vinegar.

Today, 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.

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 for this. This makes the sauce creamy and delicious. You can’t even taste the coconut.

Coconut Adobo Chicken 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 – 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

Chicken Adobo with Coconut Milk is a very simple dish to prepare, and you only need a few things.

• Large skillet with a lid
• Cutting board
• Knife

How to cook chicken adobo (Filipino Chicken Adobo with Coconut Milk)

1. Prepare your adobo chicken marinade. Combine all the marinade ingredients in a bowl with a lid. 
   
2. Remove the skin from the chicken. 
   
3. Add the chicken to the marinade. Cover. Marinate for 1 hour or for best results overnight. 
   
4. In a large skillet, brown your chicken pieces on all sides. Do not crowd, do it in batches. 
   
5. Once the chicken is browned, add the marinade. Bring to a boil. 
   
6. When it is boiling, reduce the heat to a simmer and add the coconut milk. Stir. 
   
7. Simmer for 20 minutes until the sauce is nice and thick. 
   
8. 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.

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.

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