Introduction
Everyone knows the classic soy-and-vinegar adobo, but have you tried Adobo sa Gata? This variation brings together the familiar tang and saltiness of adobo with the rich, creamy flavor of coconut milk. The result is a dish that’s comforting, flavorful, and perfect with lots of rice.
The coconut milk balances the acidity of the vinegar and the saltiness of the soy sauce, creating a harmony of flavors that makes this version extra special. If you love saucy ulam with a twist, this is the adobo you need to try.
Adobo sa Gata Recipe
Ingredients
- For the Chicken
- 1 kg chicken cut into serving pieces
- 3 tbsp soy sauce
- 3 tbsp vinegar
- Salt for rubbing, optional
- For the Aromatics
- 1 head garlic minced or smashed
- 1 medium onion chopped
- 3 pcs bay leaves
- 1 tsp crushed black pepper
- 2 pcs siling haba optional, whole
- For the Sauce
- 1 cup coconut cream kakang gata
- ½ cup water optional, depending on consistency
- 1 tsp sugar to balance flavors
Instructions
Step 1: Marinate the Chicken
- In a bowl, combine chicken pieces with soy sauce and vinegar.
- Mix well and let marinate while preparing the aromatics. (The longer the marinade, the better the flavor!)
Step 2: Build the Flavor Base
- In a pan, sauté garlic gently in oil until golden.
- Add onions, bay leaves, and crushed pepper. Cook until fragrant.
- Drop in your siling haba for extra kick (optional).
Step 3: Add the Chicken
- Place marinated chicken into the pan, including the marinade.
- Arrange the chicken pieces, cover, and simmer for 8–10 minutes.
Step 4: Enrich with Coconut Cream
- Once chicken is partly cooked, add coconut cream.
- Stir gently and simmer until chicken is tender and sauce thickens to your liking.
- For a saucier adobo, add a little water.
- For a thicker, richer adobo, let the sauce reduce slowly.
Serving Suggestion
Serve Adobo sa Gata hot with freshly steamed rice. The creamy, tangy, and savory sauce is the star—make sure to pour it generously over your rice!
Optional add-ons: boiled eggs, potatoes, or even fried tofu to stretch the dish further.
Simpol Cooking Notes
- Balance is Key: The coconut cream softens the vinegar’s sharpness, giving you a well-rounded dish.
- Spice It Up: Don’t be afraid to add more chilies. The richness of the gata will mellow out the heat.
- Food History: Soy sauce became common only after the 1950s. Before that, vinegar-based adobos were the norm—this gata version is a modern but very Filipino twist.
If you haven’t tried Adobo sa Gata yet, this is your sign. A creamy, flavorful, and truly Pinoy dish that deserves a spot in your next meal.
