Level up your dinner with this Creamy Filipino Chicken Adobo with Coconut Milk (Adobo sa Gata)! We’re taking the classic tangy, savory soy-vinegar chicken adobo and simmering it in rich coconut milk for the ultimate comfort food. It's rich, perfectly balanced, and incredibly easy to make at home. Serve it over a warm bed of steamed rice!
In a bowl, combine your chicken thigh chunks with 1 tsp soy sauce, 1 tsp minced garlic, and a dash of black pepper. Toss well and let it marinate for at least 10 to 20 minutes in the fridge to infuse the flavours.
In a heated pan, lightly sauté the remaining 1 tbsp minced garlic. Sear the chicken in the pan until they form a light golden crust on all sides. and add the bay leaves. Add 1 tsp dark soy sauce, 1/4 cup of water and the coconut cream.
Add the 1 tbsp of vinegar and bring it to a simmer. Crucial tip: Do not stir the pot for the first 3 minutes after adding the vinegar. Letting it boil undisturbed allows the harsh, raw alcohol taste of the vinegar to evaporate, leaving behind a smooth tang.
Turn the heat down to low, cover, and let it simmer gently for 15 minutes until the chicken is completely tender and the sauce has reduced into a thick, glossy, savory gravy. Taste and adjust with salt and pepper.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Adding coconut cream to chicken adobo creates Adobo sa Gata, a rich, incredibly comforting version of the Filipino classic. The coconut cream balances out the sharp vinegar and salty soy sauce perfectly.
