Chicken Adobo Sa Gata

ANTSHUNGRY's avatar
ANTSHUNGRY

Ingredients

  • 2
    Pounds bone-in, skin-on, chicken drumsticks and thighs
  • 1
    Head garlic
    minced
  • 1
    Head garlic
    cloves
  • 1 Cup unsweetened coconut milk
  • 1/2
    Cup Filipino vinegar
  • 1/2
    Cup Filipino soy sauce
  • 1
    Cup water
  • 2
    Teaspoons whole black peppercorn
  • Pinch of black pepper
  • Pinch of chili flakes
  • Oil to cover bottom of pot
  • 7 bay leaves
  • Fresh rice to serve

Instructions

1
Today I’ll be making a Filipino dish, Chicken Adobo Sa Gata (Chicken Adobo with coconut milk). One of my favorite easy dishes to make.
2
Start by mincing one whole head of garlic. With the other head of whole garlic, remove skin and set aside.
3
In a large pot of oil over medium heat, toss in all garlic, peppercorn, pinch of pepper, pinch of red chili flakes. Sauté before it burns!
4
Place chicken on bottom of pan to sear off until it slightly browns and fat renders. Then mix well with spices and garlic. Pour in liquids and bring to a boil.
5
Once it boils, reduce heat to medium-low and simmer for 45 min to 1 hr. Set aside chicken and and bring sauce to a boil to thicken up the sauce, about 15 min.
6
That’s it, enjoy! Chicken adobo is definitely best when left over night so it can soak up the sauce. However, served fresh with hot rice is just as delicious.
ANTSHUNGRY's avatar
Today I’ll be making a Filipino dish, Chicken Adobo Sa Gata (Chicken Adobo with coconut milk). One of my favorite easy dishes to make.