Adobong Manok Sa Gata (Chicken Adobo in Coconut Milk)

Adobong Manok sa Gata combines this rustic Filipino dish that warms the heart and creamy coconut milk for a more comforting, satisfying meal…

Adobong Manok Sa Gata (Chicken Adobo in Coconut Milk)

I’m baaaaccckkk!

I missed my kitchen but I believe my kitchen missed me more.

Happy Weekend! #ootd #animalprint

A photo posted by Peachy Adarne (@thepeachkitchen) on

It’s been two weeks after I’ve given birth to little miss Periwinkle Moone, and I couldn’t be bothered doing anything else but look at her and be amazed at this sweet little creature who’s staring back at me with wide doe eyes. She’s sleeping most of the time, so I get giddy everytime she opens her eyes. Ykaie is just the doting sister and peanutbutter, a super hands-on daddy who wants to carry her and lull her to sleep all the time. Our family is indeed growing and there are a lot of adjustments — specially when it comes to sleeping! Let me discuss that another time, though.

Two weeks ago came a small bayong filled with Datu Puti goodies, it also came with a recipe card that has three delicious Adobo recipes that will make your mouth water: Pininyahang Adobo, Adobong Manok sa Gata, and Chinese Style Adobong Liempo.

I decided to make Adobong Manok Sa Gata (Chicken Adobo in Coconut Milk) the other day, when typhoon Egay hit the Philippines. We couldn’t go out of the house and we needed something comforting to eat. I love rich, creamy coconut-y sauces so I figured this would hit home and warm up our tummies. It definitely did not disappoint! and I ate more than what I should’ve.

Adobong Manok Sa Gata (Chicken Adobo in Coconut Milk)

Of course, when cooking Adobo, nothing can beat the combination of Datu Puti Vinegar and Datu Puti Soy Sauce.

Datu Puti has launched The Adobo Movement, it aims to hit at least 500,000 signatures to support House Bill 3926 to officially instate Adobo as the National Dish  of the Philippines.

Adobong Manok Sa Gata (Chicken Adobo in Coconut Milk)

I am fully supporting the Adobo Movement because I think that Adobo has the right to be called our national dish. There are many versions of Adobo in the country, each province has its own. Here at my kitchen, I’ve also prepared many versions and I like each and everyone of them.

I suppose even YOU have your own version of Adobo. Let’s all unite and be a part of The Adobo Movement. Just log on to


Adobong Manok Sa Gata (Chicken Adobo in Coconut Milk)

From Datu Puti Suka’t Toyo and as featured in Food Magazine. I just had to remove the red bell pepper and add bay leaf. Adobo is not adobo without bay leaf.

  • Author: Peachy Adarne


  • 1/2 cup Datu Puti Vinegar
  • 1 cup Datu Puti Soy Sauce
  • 1 tsp coarsely ground black pepper
  • 1 kg chicken legs (I used thigh parts)
  • 3 tbsp vegetable oil
  • 1 tbsp minced garlic
  • 1 cup coconut cream
  • 1 pc red bell pepper, cut into strips
  • 23 finger chillies


  1. Combine Datu Puti Vinegar, Datu Puti Soy Sauce and ground pepper. Pour over chicken, mixing well to let the flavor seep in.
  2. Heat oil in a large saucepan and saute garlic until light golden. Remove garlic. Drain chicken and set aside marinade. Quick-fry chicken pieces until skin is golden. Add reserved marinade and garlic. Let simmer over low heat until tender.
  3. Add coconut cream, bell pepper, and finger chillies. Cook until sauce thickens and oil starts to separate. Serve hot with rice.

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61 Responses

  1. Congratulations! She is just beautiful. I hope you are resting when she is resting. Your chicken adobo is making me hungry so beautiful and love your ingredient list …. Shared and pinned. Have a super weekend!

  2. Congratulation for your baby my friend!!
    she looks beautiful and tall…
    btw, we used to had chicken cooken in sesame oil n rice winefor newly given born mom, you should give it a try

    1. I love tbis combination of Adobo sa gata..The creaminess of coconut milk satisfied the combination of suka and toyo…Cant wait to try this..
      By the way ang cute ni baby girl I love baby girl pero puro boys baby ko hihihi

  3. Congratulations on your baby! She looks so adorable. It’s amazing that you were able to get up and cook so soon after giving birth. Your adobo looks so super delicious. I agree that adobo should be our national dish. 🙂

  4. I grew up on a lot of Peurto Rican home cooking and while this is different it does remind me of the delicious PR food! I love adobo, but I have never thought about using adobo and soy sauce in the same dish.

  5. Congrats on your beautiful little bundle of joy! I love trying new recipes and I’m excited about trying yours.

  6. Ah, congrats on your baby! She’s precious! I’m glad you were able to get back in the kitchen again. This dish looks like it hits the spot.

  7. Congratulations on the baby. She is just beautiful.

    This dish looks amazing. Like so good I may need to get really brave and try it out.

  8. Beautiful baby! Your food, as always, looks like it is absolutely full of flavor and I would love to try it. Great flavor combination and I am sure it’s wonderful.

  9. This would be something new. I will ask my mom to check out your recipe so we can try it at home since the typical adobo have become too conventional already.

  10. Congratulations on your new arrival, your daughter is absolutely adorable! The dish looks great too! Thanks for sharing the recipe!

  11. The photo of the adobo looks really delicious but mine came out really chocolatey. The 1 cup soy sauce overwhelmed the dish and made it really salty I could hardly detect the coconut cream in there. I cook adobo all the time and normally do 1:1 soy sauce vs vinegar.

    1. Hi Lisa, this is the recipe from Datu Puti Suka’t Toyo and as featured in Food Magazine.I also followed the ingredients listed here except for the bell peppers. I wonder why yours came out really chocolatey. I think you should follow your soy sauce vinegar ration when you give thisa try again. Thanks for letting me know.

  12. Bago po sa akin ang adobo sa gata mommy Peachy. Ipapaluto ko nga po ito sa partner ko.

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Hi, Peachy here!

I'm a foodie mommy living in the Philippines. I'm a mom to two daughters named PURPLE SKYE and PERIWINKLE MOONE and wife to a loving husband I fondly call peanutbutter♥. I am a foodie by heart, a coffee lover and a froyo and yogurt junkie. Learn more →






my photos on delishbook