Adobong Manok sa Gata combines this rustic Filipino dish that warms the heart and creamy coconut milk for a more comforting, satisfying meal…
I missed my kitchen but I believe my kitchen missed me more.
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.
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.
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.
- Creamy Adobo Pasta (by Chef Bruce Lim)
- The Peach Kitchen’s Pork Adobo
- Adobo sa Dilaw
- Chinese Pork Adobo
- Pork Adobo sa Gata
- Adobong Balut
- Ginataang Adobong Pusit
- Adobong Sitaw
- Lamb Adobo Fiesta
- Fried Adobo Flakes
- Chicken Adobo
- White Chicken Adobo with Lemongrass
- Squid Adobo
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 www.change.org/organizations/adobomovement.Print
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.
- 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
- 2–3 finger chillies
- Combine Datu Puti Vinegar, Datu Puti Soy Sauce and ground pepper. Pour over chicken, mixing well to let the flavor seep in.
- 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.
- Add coconut cream, bell pepper, and finger chillies. Cook until sauce thickens and oil starts to separate. Serve hot with rice.