How to Make Adobo sa Gata or Stewed Chicken in Vinegar and Coconut Cream

Prepare to embark on a culinary journey that combines the rich traditions of Filipino cuisine with a touch of creamy indulgence - Adobo sa Gata, or Stewed Chicken in Vinegar and Coconut Cream. This exquisite dish represents the marriage of two iconic Filipino flavors: the savory tang of adobo and the luxurious creaminess of coconut milk.

In Adobo sa Gata, succulent chicken pieces are first marinated in a blend of vinegar, soy sauce, garlic, and spices, infusing them with a depth of flavor. Then, coconut milk is introduced, transforming the dish into a creamy delight. As it simmers to perfection, the creamy coconut melds harmoniously with the bold flavors of the adobo, creating a sauce that's both comforting and complex.

This dish is a testament to the versatility and creativity of Filipino cooking, as it takes a beloved classic like adobo and elevates it to new heights of taste and texture. The result is a symphony of flavors that dance on the palate - savory, tangy, and indulgently creamy.

Adobo sa Gata is not just a meal; it's a culinary experience that invites you to explore the fusion of tradition and innovation. So, let's delve into the heart of Filipino cuisine and savor the richness of Adobo sa Gata, where every bite tells a story of heritage, warmth, and the joy of good food.

Adobo sa Gata or Stewed Chicken in Vinegar and Coconut Cream recipe by Philippine Cuisine

Ingredients: serve 4 to 6

• 1 kg chicken parts (thighs and breasts) as preferred
• 6 cloves garlic
• ¼ tsp white pepper
• ½ cup vinegar (cane, palm, or white)
• 2 bay leaves
• 1 tbsp cooking oil
• 2 cups water
• 1 tbsp salt
• 2 cup fresh coconut milk
• 1 cup coconut cream
• 2 to 5 green finger chilies (siling pangsigang)

Preparation:

• Debone the chicken parts. Cut the chicken into 2.5cm leave skin on.
• Crush, peel and mince the garlic. Combine in a mixing bowl with white pepper, vinegar, and bay leaves. Add the chicken pieces and let sit in the marinade for at least 30 minutes.
• Extract the cream and milk from the mature coconut.
• In a mixing bowl, combine the peeled garlic and white pepper with the vinegar and bay leaves.
• Add the chicken and let sit in the marinade for at least 30 minutes.

Cooking:

• In a deep heated pan, sauté the chicken pieces in oil until brown on all sides. Save the remaining marinade.
• Remove the excess fat from the pan with a spoon. Add the coconut milk and the marinade and simmer for 20 minutes over medium heat until chicken pieces are tender or the liquid has almost evaporated.
• Add the coconut cream and green chilies and allow to simmer over low heat for another 2 minutes, or until a creamy sauce in formed. End.