Best 3 Adobong Manok Sa Gata Coconut Milk Chicken Adobo Recipes
**Adobong Manok sa Gata: A Filipino Chicken Dish with a Twist**
Adobong Manok sa Gata is a delicious and unique Filipino chicken dish that combines the flavors of traditional adobo with the richness of coconut milk. This dish is a delightful blend of sweet, savory, and tangy flavors, and it is sure to be a hit with your family and friends. Not only is Adobong Manok sa Gata easy to make, but it is also incredibly versatile. This article provides three different recipes for this dish, each with its own unique twist. Whether you prefer a classic adobo flavor or something a little more spicy, there is a recipe here for everyone. So gather your ingredients and get ready to experience the deliciousness of Adobong Manok sa Gata.
**Recipes Included:**
1. **Classic Adobong Manok sa Gata:** This recipe is a traditional take on Adobong Manok sa Gata. It uses simple ingredients like chicken, coconut milk, vinegar, soy sauce, garlic, and bay leaves to create a flavorful and satisfying dish.
2. **Spicy Adobong Manok sa Gata:** If you like your food with a little bit of a kick, then this recipe is for you. It includes the addition of chili peppers to the adobo marinade, giving the dish a spicy and flavorful twist.
3. **Adobong Manok sa Gata with Vegetables:** This recipe adds a variety of vegetables to the adobo, making it a more hearty and nutritious meal. It includes carrots, potatoes, bell peppers, and green beans, which all cook perfectly in the coconut milk and adobo sauce.
CHICKEN ADOBO WITH COCONUT MILK (ADOBO SA GATA)
In the Philippines, adobo is both a beloved cooking technique and a tangy marinated and braised meat dish. It'sakin to the French coq au vin, but with a flavor all its own. You can use different types of meat or fish, but chicken is a favorite. Serve with steamed or fried rice.
Provided by Yana Gilbuena
Categories World Cuisine Recipes Asian Filipino
Time 1h40m
Yield 8
Number Of Ingredients 17
Steps:
- Whisk together vinegar, soy sauce, coffee, and brown sugar in a bowl until sugar is dissolved.
- Heat coconut oil in an 8-quart Dutch oven over high heat. Working in batches, add chicken, skin sides down first, and cook until golden brown and crispy, about 4 minutes on each side. Transfer to a plate.
- Drain all but 2 tablespoons drippings from Dutch oven and return to heat. Add chopped garlic and fry until light brown and crisp, about 3 minutes. Remove to a small bowl, leaving drippings in the pot. Add shallots and minced garlic; cook, stirring constantly, until shallots are translucent and garlic has browned, about 5 minutes.
- Put peppercorns and bay leaves in a square of cheesecloth tied with kitchen string. Add browned chicken quarters, vinegar mixture, and spice bundle to Dutch oven. Bring to a boil; boil for 1 to 2 minutes. Reduce heat, cover, and simmer for 30 minutes. Add shiitake and oyster mushrooms, coconut cream, and turmeric. Cover and simmer until chicken is tender, 15 to 20 minutes more.
- Cut leg quarters in half at joint or pull meat from bones and shred. Remove spice bundle and skim fat from sauce. Return chicken to the sauce. Sprinkle with green onions and the fried garlic.
Nutrition Facts : Calories 667.6 calories, Carbohydrate 49.8 g, Cholesterol 139.8 mg, Fat 31.6 g, Fiber 2.6 g, Protein 45.5 g, SaturatedFat 15.6 g, Sodium 2879.5 mg, Sugar 38.4 g
ADOBONG MANOK SA GATA (COCONUT MILK CHICKEN ADOBO)
This recipe has been posted here for play in CQ3 - Philippines Found at website: http://www.filipinorecipesite.com/filipino-adobo-recipe/adobong-manok-sa-gata-coconut-milk-chicken-adobo.html Not your usual adobo, the coconut milk in this chicken dish makes it more flavorful, helps to thicken the sauce and gives it a rich...
Provided by Baby Kato
Categories Chicken
Time 1h5m
Number Of Ingredients 10
Steps:
- 1. In a deep skillet, brown chicken in oil.
- 2. Combine vinegar, soy sauce, garlic, salt (to taste) and pepper (or peppercorn). Stir to blend and then add into the brown chicken.
- 3. Bring to a boil. Lower the heat and allow simmering uncovered for about 10 minutes. If the sauce is reduced add about 1/2 cup water.
- 4. Cover and continue simmering until chicken is tender. Pour coconut milk and add the chili pepper.
- 5. Cook for another few more minutes to thicken the sauce.
- 6. Remove from heat. Transfer into a serving dish.
- 7. Serve hot.
CHICKEN ADOBO IN COCONUT MILK (ADOBONG MANOK SA GATA)
The best Filipino dishes are the ones that do not have a written recipe other than the knowledge passed on from generation to another. This is one is a great example and it is one of my all time favourite comfort food. Back in the Philippines, when I was still in university, I would always ask my Mom to make this for me every time I come home and visit during the holiday break. This recipe brings back a lot of happy memories and has been a great source of comfort whenever I feel homesick. I have adapted this recipe, again due to the lack of original ingredients. It calls for free-range chicken which has a lot more flavour to it and it can also stand the long cooking time required for this recipe. Use the pepper of your choice. (We used labuyo, or bird's eye chili originally, but I think jalapeno, serano or habanero are good candidates for substitute).
Provided by Pinaygourmet 345142
Categories Whole Chicken
Time 3h
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot, saute ginger, garlic, and lemon grass in oil.
- Add the chicken pieces, season with salt, vinegar and a generous sprinkle of freshly ground black pepper. Cover and cook for 15 minutes or until the vinegar is completely absorbed by the chicken pieces.
- Add 400 ml of coconut milk. Stir constantly in the first 10 minutes to avoid curdling of the coconut milk. Then you can cover it and let it simmer for 30 minutes or until the coconut milk is half absorbed. Stir occasionally though to avoid burning it.
- Add the slices of green papaya and the chili.
- When the papaya is half done, add the remaining 400 ml of coconut milk, again stir in the first 10 minutes to avoid curdling. Simmer for another 20-30 minutes or until all the liquid is almost absorbed and the chicken pieces are falling off the bones.
- Serve with lots of steamed rice.
Nutrition Facts : Calories 447.2, Fat 38, SaturatedFat 23.4, Cholesterol 63.8, Sodium 78.6, Carbohydrate 11, Fiber 1.2, Sugar 5.1, Protein 18.4
Tips:
- Use a good quality coconut milk. This will make a big difference in the flavor of the dish. Look for coconut milk that is unsweetened and has a high fat content.
- Marinate the chicken for at least 30 minutes. This will help the flavors to penetrate the chicken and make it more tender.
- Use a heavy-bottomed pot. This will help to prevent the sauce from burning.
- Cook the chicken over medium heat. This will help to prevent the chicken from drying out.
- Add the coconut milk towards the end of cooking. This will help to prevent the coconut milk from curdling.
- Serve the adobong manok sa gata with rice. This is the traditional way to serve this dish.
Conclusion:
Adobong manok sa gata is a delicious and easy-to-make Filipino dish. It is a perfect meal for a weeknight dinner or a special occasion. The combination of chicken, coconut milk, and spices creates a flavorful and satisfying dish that is sure to please everyone at the table.
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