The Ultimate Guide to Making Adobo sa Gata Recipe: Stewed Chicken in Vinegar with Coconut Cream a Filipino Comfort Food Elevated

Step into the heart of Filipino cuisine with Adobo sa Gata, a dish that beautifully fuses the classic flavors of Adobo with the luxurious addition of coconut cream. This culinary masterpiece, often referred to as "Stewed Chicken in Vinegar and Coconut Cream," showcases the rich and diverse tapestry of Filipino flavors.

In Adobo sa Gata, tender pieces of chicken are marinated in a blend of vinegar, soy sauce, garlic, and aromatic spices. Then, a luscious coconut cream is introduced, transforming the dish into a creamy delight. As it simmers, the creamy coconut essence harmonizes with the bold and tangy flavors of the Adobo, creating a sauce that's both comforting and complex.

This dish represents the ingenuity 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 harmonious dance of savory, tangy, and indulgently creamy elements on your palate.

Adobo sa Gata is more than just a meal; it's a celebration of tradition and innovation, a dish that tells the story of heritage, warmth, and the joy of shared meals. So, join us on a culinary journey into the heart of Filipino cuisine, as we unravel the secrets and savor the richness of Adobo sa Gata.

Adobo sa Gata or Stewed Chicken in Vinegar and Coconut Cream Recipe by Kulinarya

Ingredients: Serve 4 to 6

• 1kg 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 cups fresh coconut milk
• 1 cup coconut cream
• 2 to 5 green finger chilies(siling pangsigang)

Preparation:

• Debone the chicken part. Cut the chicken into 2.5cm or 1 inch cubes. 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 last 30 minutes.
• Extract the cream and milk form 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, saute 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 marinade and simmer for 20 minutesover 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 is formed. End.