Chicken Adobo sa Gata (Coconut Adobo)

• 1 ½ pounds chicken thighs
• ½ cup coconut milk
• ¼ cup soy sauce
• ¼ cup white vinegar
• 4 cloves garlic, minced
• 1 teaspoon black peppercorns
• 2 bay leaves
• 1 tablespoon vegetable oil
• 1 tablespoon sugar
• 1 small onion, sliced

Steps

1. 1 Heat oil in a large skillet over medium heat. Brown the chicken thighs on both sides.
2. 2 Remove chicken and set aside. In the same skillet, sauté garlic until fragrant.
3. 3 Add soy sauce, vinegar, peppercorns, and bay leaves. Bring to a boil.
4. 4 Return chicken to the skillet, reduce heat, and simmer for 20 minutes.
5. 5 Stir in coconut milk, sugar, and onions. Simmer for another 10 minutes until sauce thickens.
6. 6 Taste and adjust seasoning if necessary. Serve hot.

Nutrition

Tips

• For a richer flavor, use coconut cream instead of coconut milk.
• Feel free to add a bit of chili for a spicy kick.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat.

Serving Suggestions

• Serve with steamed jasmine rice.
• Garnish with fresh cilantro for a pop of color.

FAQ