For a richer flavor, marinate the chicken in the vinegar mixture for at least 2 hours, or even overnight, before cooking. If you can't find spiced cane vinegar, you can use regular cane vinegar and add a pinch of chili flakes for a bit of heat. Serve this delightful dish with steamed rice to soak up the flavorful sauce, or alongside some grilled vegetables for a complete meal. Feel free to adjust the amount of coconut cream to your liking, depending on how rich and creamy you want the sauce to be.
Chicken Adobo with Coconut Milk (Adobo sa Gata)
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PREP TIME25 mins
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COOK TIME1 hrs 15 mins
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TOTAL TIME1 hrs 40 mins
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SERVING8 People
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VIEWS12
Experience the vibrant flavors of the Philippines with this Chicken Adobo sa Gata, a luscious and tangy dish where chicken is braised to perfection in a rich coconut milk sauce, infused with the warmth of spices and a hint of coffee.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate50 g
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Cholesterol140 mg
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Fiber3 g
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Protein46 g
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Saturated Fat16 g
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Sodium2880 mg
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Sugar38 g
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Fat32 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
In a bowl, whisk together the spiced cane vinegar, soy sauce, brewed coffee, and dark brown sugar until the sugar is fully dissolved. (5 minutes)
02
Step
20 mins
Heat coconut oil in an 8-quart Dutch oven over high heat. Working in batches, add the chicken leg quarters, skin side down first, and cook until golden brown and crispy, about 4 minutes on each side. Transfer the browned chicken to a plate. (20 minutes)
03
Step
8 mins
Drain all but 2 tablespoons of drippings from the Dutch oven and return it to heat. Add the coarsely chopped garlic and fry until light brown and crisp, about 3 minutes. Remove the fried garlic to a small bowl, leaving the drippings in the pot. Add the minced shallots and minced garlic; cook, stirring constantly, until the shallots are translucent and the garlic has browned, about 5 minutes. (8 minutes)
04
Step
1 hrs
Place the whole black peppercorns and bay leaves in a square of cheesecloth, then tie it securely with kitchen string to create a spice bundle. Add the browned chicken quarters, vinegar mixture, and spice bundle to the Dutch oven. Bring the mixture to a boil; boil for 1 to 2 minutes. Reduce the heat, cover, and simmer for 30 minutes. Add the sliced shiitake and oyster mushrooms, coconut cream, and ground turmeric. Cover and simmer until the chicken is tender, approximately 15 to 20 minutes more. (60 minutes)
05
Step
10 mins
Cut the leg quarters in half at the joint or pull the meat from the bones and shred it. Remove the spice bundle and skim any excess fat from the surface of the sauce. Return the chicken to the sauce. Sprinkle with chopped green onions and the fried garlic before serving. (10 minutes)
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Maurine Champlin
Jun 28, 2025I've made this several times, and it always turns out perfectly. The instructions are easy to follow.
Garry Okeefe
Jun 25, 2025I tried this recipe with chicken thighs instead of leg quarters, and it worked out great. Very flavorful!
Jayne Hoeger
Jun 22, 2025This recipe is amazing! The coconut milk adds such a creamy and delicious twist to the classic adobo.
Joey Littel
Jun 20, 2025The mushrooms add a nice earthy flavor and texture. Great recipe!
Makenna Fisher
Jun 11, 2025My family loves this dish. It's become a regular on our dinner rotation.
Patrick Mannfranecki
Jun 10, 2025This is the best adobo recipe I've ever tried. Thank you for sharing!
Summer Vonrueden
Jun 7, 2025The coffee is a secret ingredient that really enhances the flavor. I never would have thought to add it!
Dante Gottlieb
May 31, 2025The fried garlic is a game-changer! Adds so much flavor.