Adobong Manok sa Gata

The chilies and coconut milk give this adobong manok that Bicolano touch.
filipino food adobong manok or chicken adobo recipe with gata or coconut milk
This Filipino recipe adobong manok or chicken adobo recipe is made with gata or coconut milk to make it creamy.

The traditional adobong manok gets that Bicolano touch with two of the region’s cooking staples—chilies and coconut milk. For a fuller flavor, use native chicken.

Adobong Manok sa Gata

Sharlene Tan
The chilies and coconut milk give this adobong manok that Bicolano touch.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Cuisine Filipino
Servings 4


Adobong Manok sa Gata

  • 1 and 1/2 kilos Chicken cut into pieces
  • 1 and 1/2 cups Soy Sauce
  • 1 Cup white vinegar
  • 1/2 tablespoon black pepper
  • 1/2 tablespoon Garlic minced
  • 1/2 Cup ginger julienned
  • 1/2 Cup onion minced
  • coconut cream (kakang gata) from 2 mature coconuts
  • 4 pieces bay leaf
  • 2 tablespoons fish sauce (patis)
  • 5 Bicol Chilies
  • 4 finger chilies (siling pangsigang)


  • Marinate chicken in soy sauce, vinegar, and black pepper for at least 2 hours in a covered containter at room temperature.
  • In a pan, sauté garlic, ginger, and onions, then add the drained marinated chicken. When the
    chicken is half-cooked, add the coconut cream and bay leaves.
  • Simmer for 15 to 20 minutes. Season with fish sauce, add the chilies then serve immediately.

    Gata tips:
    •  To get coconut cream fromthe coconuts, simply run the white coconut flesh through a juicer.

    •  Or pour water on the white coconut flesh, stir and let stand for a couple of minutes before squeezing by hand to extract the coconut cream and running it through a cheese cloth to remove any sediments.

    •  Canned coconut cream is also readily available in supermarkets.

    If you liked this recipe, we highly recommend: Bicolano recipesrecipes with gataadobo recipes
Keyword gata, coconut, chili, chicken, Bicolano, Bicol, adobo, regional, manok
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