Filipino recipes Adobong Manok Sa Gata Chicken Adobo In Coconut Cream

Richard.Blaine's picture

Apr. 16, 2014


Canned coconut milk 21 Ounce
Garlic cloves 8
Ginger 20 Gram , peeled and sliced
Lemon grass stalks 2 , finely chopped
Fresh ground black pepper 2 Teaspoon
Red chili flakes/Reb bird's eye chilies 1/2 Teaspoon
Turmeric 1 Teaspoon
Soy sauce 3 Ounce
Fish sauce 2 Tablespoon
Coconut vinegar 6 Ounce
Molasses/Brown sugar 2 Teaspoon
Bay leaves 3
Red onion 1 , finely slivered
Chicken legs and thighs 8



1. In a food processor blender, add about 7 ounce of the coconut milk, garlic, ginger, lemon grass, pepper, chili flakes, turmeric and blend to a smooth paste. Add in a mixture of soy sauce, fish sauce and coconut vinegar, mix together.

2. Add molasses, bay leaves, onion and the remaining coconut milk, allow the mixture to sit for about 15 minutes. Add in the chicken and mix to coat, allow to sit for 30 minutes, cover and refrigerate for 24 hours.


3. In pan allow the chicken along with the marinade to boil, reduce the heat and simmer for about 30 to 60 minutes, until the chicken is tender.


4. Serve hot with rice.

Recipe Summary

Difficulty Level: Medium
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 703Calories from Fat 536

 % Daily Value*

Total Fat 61 g93.8%

Saturated Fat 34 g170%

Trans Fat 0 g


Sodium 1946 mg81.08%

Total Carbohydrates 11 g3.7%

Dietary Fiber 1 g4%

Sugars 2 g

Protein 38 g76%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet