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Adobong Manok sa Gata

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  • Author: Raymund
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino


Adobong Manok sa Gata is the Bicolano version of the most popular Philippine dish where meats are cooked the adobo way but finished with coconut milk and chillies a Bicolano dish staple.


  • 1 kg chicken legs and/or thighs
  • 1 whole garlic, minced
  • 1 cup water
  • 3/4 cup coconut vinegar or cane vinegar
  • 3/4 cup soy sauce (Philippine Soy Sauce not the Chinese Soy Sauce, they taste differently if you can’t find one you can use Kikkoman)
  • 1 1/2 cup coconut milk
  • 4 pcs bay leaves
  • 1 tsp brown sugar
  • 2 tbsp whole peppercorns
  • birds eye chillies
  • oil


  1. In a separate pot sauté garlic in oil using low heat until golden brown. Remove from pot and set aside.
  2. Add chicken and fry until browning occurs.
  3. Add water, vinegar, soy sauce, peppercorn, bay leaves and sugar then bring to a boil and simmer for 25 minutes.
  4. Drain and reserve the liquid, in a separate frying pan add oil and fry the drained meat in high heat browning the sides.
  5. Mix coconut milk and the drained liquid together then pour the mixture in the pan.
  6. Add chillies (depends on the hotness you want) then simmer for additional 5 minutes. Serve topped with fried garlic you separated on step 1.