Site Overlay

Chicken Adobo sa Gata

Chicken adobo sa gata is a classic Filipino adobo dish but made creamier with the natural flavors from the coconut cream. Salty, sour, savoury and creamy flavours will burst into your  mouth at the same time, level up your chicken adobo with the mellow flavors of creaminess! Chicken adobo sa gata is best partnered with some hot steaming rice during lunches and dinners. Yum!. Here we are bringing you the finest Chicken adobo sa gata recipe for you. It is easy, simple and will show you how to make really scrumptious Chicken adobo sa gata. Enjoy

CHICKEN ADOBO SA GATA RECIPE

Ingredients:

  • 1 kilo chicken (cut into serving pieces)
  • 1 ⅓ cup of coconut milk
  • Onion (chopped)
  • Garlic (minced)
  • ½ cup of soy sauce
  • ½ cup of vinegar
  • 1 tablespoon brown sugar
  • Whole peppercorns
  • Dried bay leaves
  • Chicken cubes (optional)
  • Red chilies

Directions:

  1. Prepare the chicken and cut them into serving portions. Heat a pan (no oil) and then sear the chicken for a few minutes until browned. Flip to sear the other side. Transfer them to a strainer or paper towel to drain excess oil. Set aside.
  2. Using the same pan with the chicken oil, add the garlic, onions and then saute until brown and aromatic. Add the seared chicken back to the pan and then saute them altogether.
  3. Add the soy sauce, brown sugar, dried bay leaves and whole peppercorns. Stir them a bit.
  4. Add the vinegar. Do not stir. Wait for the raw taste of the vinegar to evaporate and before stirring. Cover the pan and let it boil for 10 to 15 minutes.
  5. After 10 minutes, separate the chicken and the sauce.
  6. In another pan, slightly fry the chicken. Once done, add the adobo sauce again.
  7. Pour the coconut milk and stir until well combined. Add a cube of chicken cubes (optional). Cover the pan and let it simmer for 3 minutes. Then, add the chilies. Stir a bit.
  8. Transfer the chicken adobo sa gata to a serving plate. Enjoy this with some newly steamed rice. Yum!

WHAT IS CHICKEN ADOBO?

Adobo is a term which comes from the word “adobar” which means “marinade”. It is believed to have been originated from the Spaniards during their colonization period while some say that early Filipinos has been cooking this dish even before the foreigners got to the country.

Adobo might be the country’s national dish. I think it has not been confirmed yet, but no one argues about it since everybody loves it. What makes people love adobo is that you can cook this dish with just using the basic condiments at home. The heart of the adobo is the soy sauce and vinegar mixture. There are a lot of adobo varieties which usually differs either with the type of vinegar used, the type of meat used, whether made sweet by adding sugar and whether made creamy by using coconut milk. The version which will be featured in this blog is the chicken adobo made creamy with the coconut milk.

CHICKEN ADOBO SA GATA

Chicken adobo is my favorite dish. During tipid days, adobo really saves our lunches and dinners since soy sauce and vinegar really is cheap. This has also become my comfort food which brings all of my warmest memories.

I was a teen when I first tried the variation of the adobo with gata. Coconut cream has this unique creaminess when compared to dairy milk. If you wanna make a savoury dish creamy, then you definitely have to go with coconut milk.

With the strong contrasting saltiness and sourness from the soy sauce and vinegar, the coconut cream mellows down these flavors, giving this dish a total warm experience. The creaminess also made it more fun for the kids to eat, rather than the strong adobo. This version of the adobo best pairs with some hot steaming rice.

If you wanna know how to make some chicken adobo sa gata, read and follow the simple steps below. Happy cooking!

HOW TO MAKE CHICKEN ADOBO SA GATA

Making chicken adobo sa gata is super easy, especially if you have tried making any adobo dishes in the past.

The initial steps of this recipe is similar to the classic adobo. Searing the meat first to develop the crust and seal the flavors, sauteing the aromatics and then adding the simple soy sauce, bay leaves, some sugar and whole peppercorns. Just don’t forget to let the raw taste of the vinegar disappear first before stirring.

Unlike the classic adobo which can already be served at this point, there will be a few extra steps for this creamy recipe. This is to separate the sauce and the chicken, and the chicken will be fried a little. (You’ll never know how this step makes an impact to the dish unless you have tried it!) Then, combine the sauce and the chicken once again before adding the coconut cream. Just let the cream be absorbed for a while before turning the heat off. It is up to you if you like to cook up to the point that the coco cream is already nagmamantika! (That version is so good too!)

I really love having this chicken adobo sa gata with some hot steaming rice. You can also try this recipe with other meats like pork, beef and fish. If you like it with a kick, feel free to add a lot of chilies! Yum!

Chicken Adobo sa Gata

Course: Chicken Recipes
Servings

8

servings

Ingredients

  • 1 kilo chicken (cut into serving pieces)

  • 1 ⅓ cup of coconut milk

  • Onion (chopped)

  • Garlic (minced)

  • ½ cup of soy sauce

  • ½ cup of vinegar

  • 1 tablespoon brown sugar

  • Whole peppercorns

  • Dried bay leaves

  • Chicken cubes (optional)

  • Red chilies

Directions

  • Prepare the chicken and cut them into serving portions. Heat a pan (no oil) and then sear the chicken for a few minutes until browned. Flip to sear the other side. Transfer them to a strainer or paper towel to drain excess oil. Set aside.
  • Using the same pan with the chicken oil, add the garlic, onions and then saute until brown and aromatic. Add the seared chicken back to the pan and then saute them altogether.
  • Add the soy sauce, brown sugar, dried bay leaves and whole peppercorns. Stir them a bit.
  • Add the vinegar. Do not stir. Wait for the raw taste of the vinegar to evaporate and before stirring. Cover the pan and let it boil for 10 to 15 minutes.
  • After 10 minutes, separate the chicken and the sauce.
  • In another pan, slightly fry the chicken. Once done, add the adobo sauce again.
  • Pour the coconut milk and stir until well combined. Add a cube of chicken cubes (optional). Cover the pan and let it simmer for 3 minutes. Then, add the chilies. Stir a bit.
  • Transfer the chicken adobo sa gata to a serving plate. Enjoy this with some newly steamed rice. Yum!

Chicken Adobo sa Gata Recipe (TAGALOG)

Mga Sangkap:

  • 1 kilo ng manok (hiwain sa serving pieces)
  • 1 ⅓ tasa ng gata
  • sibuyas (hiniwa)
  • bawang (hiniwa ng maliliit)
  • ½ tasa ng toyo
  • ½ tasa ng suka
  • 1 kutsara ng asukal na pula
  • Buong paminta
  • Dahon ng laurel
  • Chicken cubes (optional)
  • Siling labuyo

Paano Lutuin:

  1. Ihanda ang mga manok at hiwain sa serving pieces. Magpainit ng kawali (walang mantika) saka ilagay ang mga manok. I-sear ang mga ito hanggang maging brown. Baliktarin para maluto ang kabilang side. Ilipat ang mga ito sa strainer o paper towel para tumulo ang sobrang mantika. Isantabi.
  2. Gamit ang kawaling pinagprituhan ng manok, ilagay ang bawang, sibuyas, at igisa hanggang maging brown. Ibalik ang mga manok sa kawali at igisa.
  3. Ilagay ang toyo, asukal na pula, dahon ng laurel at pamintang buo. Haluin ng konti.
  4. Ilagay ang suka. Wag munang hahaluin. Kapag nawala na ang matapang na amoy ng suka, pwede na haluin. Takpan ang kawali at pakuluan ito ng 10 – 15 minuto.
  5. Pagkatapos ng 10 minuto, paghiwalayin ang mga manok at ang sauce.
  6. Sa isa pang kawali, medyo iprito ang mga manok. Saka ilagay ulit ang adobo sauce.
  7. Ibuhos ang gata at haluin ng mabuti. Maglagay ng chicken cubes (optional). Takpan ang kawali at hayaan ito maluto ng 3 minuto. Ilagay ang mga sili at haluin.
  8. Ilipat ang chicken adobo sa gata sa serving plate. Enjoyin ito kasama ng mainit na kanin. Yum!

Leave a Reply

Your email address will not be published. Required fields are marked *

RSS
Follow by Email