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Adobo Sa Gata Recipe

Becky Johnson coconut filipino latino recipe spicy

Chicekn AdoboAdobo is unofficially the national dish of the Philippines.  Regionally, dishes include the season blend with chicken, pork or fish.  The meat is tender, braised in a rich sauce and sometimes the edges are crisped to perfection.

  • 1 cup coconut milk
  • 1/4 cup soy sauce
  • 1 1/2 cups rice vinegar
  • 10 garlic cloves, peeled and smashed
  • 1 tablespoon Home Cook’s Pantry Adobo Seasoning
  • 3 whole bird’s-eye chilies or other fiery chili, if desired
  • 4 pounds chicken thighs, drumsticks or wings

In a mixing bowl, combine coconut milk, soy sauce, rice vinegar, garlic, Adobo Seasoning and chilies, and mix well.  Add in the chicken pieces and coat thoroughly.  Marinade in the refrigerator for 2 hours.

Place the chicken and its marinade in a large pot or double boiler on stove, and bring to a boil over high heat.  Reduce heat and simmer, covered, for 40 minutes, or until chicken is done (165° F) and sauce has thickened.

Remove chicken from pot and layout on a lined cookie sheet or roasting pan.  Remove any pieces of chile or garlic.  Place under broiler for 5 to 7 minutes, or until sauce caramelizes.

Yields 4 servings.



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