📝 About This Recipe
A luxurious twist on the Philippines' national dish, Adobo sa Gata balances the sharp, savory tang of traditional soy-vinegar braising with the velvety richness of coconut milk. This regional specialty from Southern Luzon transforms a rustic pantry staple into a sophisticated masterpiece where the sauce reduces into a thick, golden glaze. Every bite offers a complex profile of salty, sour, and creamy notes that represent the heart of Southeast Asian comfort food.
🥗 Ingredients
The Protein
- 2 lbs Chicken Thighs and Drumsticks (bone-in, skin-on for maximum flavor)
- 2 tablespoons Cooking Oil (neutral oil like canola or grapeseed)
The Aromatics
- 8-10 cloves Garlic (smashed and peeled)
- 1 tablespoon Whole Black Peppercorns (toasted slightly if possible)
- 3-4 pieces Dried Bay Leaves (whole)
- 1 inch piece Fresh Ginger (sliced into thin coins)
- 2-3 pieces Thai Bird's Eye Chilies (split lengthwise for heat, or kept whole for mild aroma)
The Braising Liquid
- 1/2 cup Soy Sauce (preferably Filipino brand like Silver Swan or Datu Puti)
- 1/3 cup Cane Vinegar (distilled white vinegar is a suitable substitute)
- 1 can (13.5 oz) Full-Fat Coconut Milk (unsweetened)
- 1 tablespoon Brown Sugar (to balance the acidity)
- 1/2 cup Water
For Garnish
- 2 tablespoons Fried Garlic Bits (for crunch)
- 2 stalks Green Onions (thinly sliced)
👨🍳 Instructions
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1
Pat the chicken pieces dry with paper towels to ensure a better sear. Season lightly with a pinch of black pepper (the soy sauce will provide the salt later).
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2
Heat the cooking oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
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3
Sear the chicken pieces skin-side down in batches until the skin is golden brown and crispy, about 5-7 minutes. Flip and sear the other side for 3 minutes. Remove chicken and set aside.
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4
In the same pot, reduce heat to medium. Add the smashed garlic, ginger slices, and peppercorns. Sauté for 2 minutes until the garlic is fragrant and golden.
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5
Pour in the soy sauce, water, bay leaves, and brown sugar. Stir to scrape up any browned bits (fond) from the bottom of the pot.
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6
Return the chicken pieces to the pot, arranging them in a single layer if possible. Bring the liquid to a gentle boil.
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7
Pour the vinegar over the chicken. Crucial: Do not stir the pot for at least 3-5 minutes after adding the vinegar to allow the 'raw' acidic bite to cook off.
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8
Reduce heat to low, cover the pot, and simmer for 20-25 minutes until the chicken is tender.
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9
Pour in the coconut milk and add the Thai chilies. Stir gently to incorporate the cream into the savory sauce.
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10
Simmer uncovered for another 15-20 minutes. The sauce will begin to reduce, thicken, and the coconut oil may start to separate slightly—this is a sign of an authentic, well-cooked 'sa gata' dish.
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11
Taste the sauce. If it's too salty, add a touch more sugar; if it's too rich, a splash more vinegar can brighten it up.
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12
Transfer to a serving platter. Garnish generously with fried garlic bits and sliced green onions.
💡 Chef's Tips
Use bone-in chicken as the marrow adds incredible depth to the coconut braise. Resist the urge to stir immediately after adding the vinegar; this is a traditional Filipino technique that ensures a mellowed, balanced acidity. If you prefer a thicker sauce, remove the chicken at the end and boil the sauce on high for 5 minutes before pouring it back over. For an even more authentic flavor, use coconut vinegar if you can find it at an Asian grocer. This dish actually tastes better the next day as the flavors meld, making it a perfect make-ahead meal.
🍽️ Serving Suggestions
Serve over a generous mound of steaming jasmine rice to soak up the creamy sauce. Pair with a side of 'Atchara' (Filipino pickled papaya) to provide a crunchy, acidic contrast. A cold, crisp lager or a glass of dry Riesling complements the rich coconut and spice beautifully. Serve alongside blanched bok choy or sautéed green beans for a complete nutritional balance. For a traditional touch, serve on a banana leaf-lined platter.