ππ₯₯ Adobong Manok sa Gata β Creamy, Tangy & Irresistibly Filipino!
Take classic chicken adobo to luxurious new heights with creamy coconut milk! This Adobong Manok sa Gata combines the bold, tangy flavors of traditional adobo with the rich, velvety smoothness of gata β a match made in Filipino food heaven.
β¨ Two-in-One Flavor β Vinegarβs zing + coconut milkβs richness
π₯₯ Creamy Without Dairy β Gata makes it luscious yet lactose-free
πΆοΈ Customizable Heat β Add chilies for a spicy kick
π Riceβs Best Friend β That creamy sauce is made for pouring over rice
βοΈ Crisp chicken skin first β For texture contrast
βοΈ Simmer gata gently β Prevents curdling
βοΈ Use fresh coconut milk β Canned works, but fresh is next-level
π With calamansi wedges β Brightens the richness
πΏ Garnished with chili leaves β Adds fresh aroma
π» With ice-cold beer β Cuts through the creaminess
Pro Tip: Make it extra creamy by stirring in a splash of gata just before serving!
Love adobo twists? Try Adobong Pusit sa Gata or Bicol Express next!
Share your #AdoboGataCreations! πΈ
Happy cooking! ππ
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It's really simple to create adobong manok sa gata. Vinegar, soy sauce, garlic, salt, ground black pepper, bay leaves and coconut milk are only a few of the basic ingredients. Try this creamy adobong manok sa gata, which goes well with heated white rice.
In a cooking pot, marinate mixed-cut chicken with vinegar, soy sauce, crushed garlic salt, and ground black pepper for at least 30 minutes.
Cook it over low heat for several minutes.
Pour the coconut milk into the cooking pot and simmer until the coconut milk becomes slightly thick or oily.
Stir and taste it, and adjust it according to your preference.
Turn off the heat and transfer it into a serving bowl.
Serve, share, and enjoy.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.