Chicken Adobo sa Gata (Chicken Adobo in Coconut Milk)
Chicken Adobo sa Gata (Chicken Adobo in Coconut Milk)
Ingredients
For the Chicken Adobo sa Gata
- 2 tablespoons olive oil
- 1 white onion, medium, diced
- 6 garlic, cloves, minced
- 6 chicken drumsticks, about 2 pounds
- 1 3/4 cups coconut milk, from a 13.5 ounce can
- 1/4 cup soy sauce
- 1/4 cup white vinegar
- 2 bay leaves
- 1/2 teaspoon black peppercorns, crushed or whole
- 2 potatoes, medium, peeled and cut into 1-inch cubes
- 1 cup carrots, chopped into 1/2-inch pieces
- 1/2 teaspoon salt, or to taste
Instructions
- 1
Heat the olive oil in a large wok or deep pan over medium heat. Add the diced white onion and sauté for 3-4 minutes until softened and translucent.
⏱️ 4 min
- 2
Add the minced garlic to the pan and continue to sauté for 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 3
Place the chicken drumsticks into the pan with the aromatics. Brown the chicken on all sides for about 5-7 minutes. It doesn't need to be cooked through, just lightly seared.
⏱️ 7 min
- 4
Pour in the coconut milk, soy sauce, and white vinegar. Add the bay leaves and crushed black peppercorns. Stir gently to combine. Bring the mixture to a gentle simmer.
⏱️ 5 min
- 5
Reduce heat to low, cover the pan tightly with aluminum foil or a lid, and let it simmer for 20 minutes, allowing the chicken to cook and absorb the flavors.
⏱️ 20 min
- 6
Remove the foil/lid. Add the cubed potatoes to the pan, submerging them in the sauce as much as possible. Cover again and continue to simmer for another 10 minutes.
⏱️ 10 min
- 7
Uncover the pan and add the chopped carrots. Stir everything together gently. Continue to simmer uncovered for 5-7 minutes, or until the potatoes and carrots are tender and the sauce has thickened slightly to your desired consistency. If the sauce is too thin, you can simmer longer; if too thick, add a splash of water or chicken broth.
⏱️ 7 min
- 8
Taste and adjust seasoning with salt if needed. Remove bay leaves before serving. Serve hot, ideally with steamed jasmine rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Adobo sa Gata (Chicken Adobo in Coconut Milk)
Ingredients
For the Chicken Adobo sa Gata
- 2 tablespoons olive oil
- 1 white onion, medium, diced
- 6 garlic, cloves, minced
- 6 chicken drumsticks, about 2 pounds
- 1 3/4 cups coconut milk, from a 13.5 ounce can
- 1/4 cup soy sauce
- 1/4 cup white vinegar
- 2 bay leaves
- 1/2 teaspoon black peppercorns, crushed or whole
- 2 potatoes, medium, peeled and cut into 1-inch cubes
- 1 cup carrots, chopped into 1/2-inch pieces
- 1/2 teaspoon salt, or to taste
Instructions
- 1
Heat the olive oil in a large wok or deep pan over medium heat. Add the diced white onion and sauté for 3-4 minutes until softened and translucent.
⏱️ 4 min - 2
Add the minced garlic to the pan and continue to sauté for 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 3
Place the chicken drumsticks into the pan with the aromatics. Brown the chicken on all sides for about 5-7 minutes. It doesn't need to be cooked through, just lightly seared.
⏱️ 7 min - 4
Pour in the coconut milk, soy sauce, and white vinegar. Add the bay leaves and crushed black peppercorns. Stir gently to combine. Bring the mixture to a gentle simmer.
⏱️ 5 min - 5
Reduce heat to low, cover the pan tightly with aluminum foil or a lid, and let it simmer for 20 minutes, allowing the chicken to cook and absorb the flavors.
⏱️ 20 min - 6
Remove the foil/lid. Add the cubed potatoes to the pan, submerging them in the sauce as much as possible. Cover again and continue to simmer for another 10 minutes.
⏱️ 10 min - 7
Uncover the pan and add the chopped carrots. Stir everything together gently. Continue to simmer uncovered for 5-7 minutes, or until the potatoes and carrots are tender and the sauce has thickened slightly to your desired consistency. If the sauce is too thin, you can simmer longer; if too thick, add a splash of water or chicken broth.
⏱️ 7 min - 8
Taste and adjust seasoning with salt if needed. Remove bay leaves before serving. Serve hot, ideally with steamed jasmine rice.
⏱️ 1 min