Hello! It's almost weekend again! Finally, most of the stuff I ordered online had been delivered this week. I'm now only waiting for one which I badly need for making a new Valentine's cake design. I wish it gets delivered this weekend or else, no new design for this upcoming occasion. Speaking of new, I've only recently tried cooking a different style of adobo—the adobo sa gata or adobo with coconut milk. I only cook the classic adobo recipe ever since I started making my own food. Trying it with coconut milk was surprisingly good! I told myself, why didn't I try this recipe sooner?

ADOBO SA GATA

![](https://images.ecency.com/DQmUg6iKsRkvvgfewERfszZRsmEV48W9uLpN9bpGusrtZeU/1770314986322.jpg)
Adobo sa Gata is basically the classic adobo recipe with added coconut milk. For anyone who doesn't know what the Adobo is, it's a popular Filipino dish comprising of meat (typically pork or chicken), soy sauce, vinegar, whole peppercorn, bay leaf, garlic, water, and potatoes. It's very easy to make you just have to make sure you have the right measurements if you don't want your Adobo to turn out salty. I'm trying my best to recall if my mother have cooked Adobo with coconut milk. All I could remember was the creamy style adobo. That was delicious but the Adobo sa Gata was equally tasty as well! So, let's start!

INGREDIENTS:

- 3 Chicken Breast Fillet (sliced) - 1/8 Cup or 2 Tbsps Soy Sauce - 1/4 Cup Vinegar - 5 Cloves Garlic (minced) - 2 Medium Potatoes (peeled and sliced) - 1 Cup Coconut Milk - 2 Pcs Bay Leaves - 1 Tsp Whole Peppercorn - 1 Chicken Bouillon - Cooking Oil

PROCEDURE:

• First step, is to pour enough cooking oil into a pot. Wait for it to become hot before putting in the garlic. Saute until aromatic.
![](https://images.ecency.com/DQmcvx1YVfmxT42EeLYFMcBTuhWpaMBMnZjUes9WKcGeLGZ/1770315058664.jpg)
• Add the sliced chicken breast fillet. Continue cooking while occasionally mixing until the chicken meat has been cooked or had turned white.
![](https://images.ecency.com/DQmY1AcqxdKGV7dv56eb4bRVtS5aNwVVzjn3z1EoGoXe2YU/1770315338356.jpg) ![](https://images.ecency.com/DQmWtL5UNoZUytqG8cgVc74F492iUrBr2FQfr4VhZ1AJFaa/1770315338443.jpg)
• Then add the soy sauce and vinegar. Cover and wait for it to boil. (You can also do the typical way of cooking adobo where you marinate the meat in soy sauce or garlic before cooking.)
![](https://images.ecency.com/DQmf1UffrMLe3SeUJMXzrDXMJwdD5idZcu9kdc5Epzv3VNU/1770315361709.jpg) ![](https://images.ecency.com/DQmQAPoQLq3Lc9hFEiJEZVEnyGCpW2NhKLCvEQhb5bsfRUh/1770315361778.jpg)
• We add the bay leaves and whole peppercorns next. Mix.
![](https://images.ecency.com/DQmSUh6JhPfZQMToTjaNvVC7RGJscB1TzL43iaLGumdDc92/1770315393014.jpg)
• Then we add the most important ingredient for this recipe, the coconut milk! Mix until all ingredients are well combined.
![](https://images.ecency.com/DQmTr57SdEGoGdfDii1fXNRtEgSsvsJ7aXkrqaTuRjFDNFx/1770315415324.jpg)
• Before we let it boil, we also add the sliced potatoes and chicken bouillon.
![](https://images.ecency.com/DQmR5tKKY71kkfbAoVjJpgsCNvocikQjKK4emCiN2m4HRqX/1770315457334.jpg)
I forgot to take a photo while adding the bouillon but this this the chicken bouillon I used.
![](https://images.ecency.com/DQmRwy2btcg1nesiyHiWB5ofmTX7MEy1X7skiChfXRte4P5/1770315473947.jpg)
• Cover the pot and bring to a boil, then reduce the heat to low or simmer. Continue cooking for 15 minutes then remove the lid of the pot and cook for a couple more minutes until the liquid has reduced to your liking.
![](https://images.ecency.com/DQmNofhFP64RhMH3gL6CYaPXLpxEC6UQzLrn5h8T69bopCk/1770315510663.jpg) ![](https://images.ecency.com/DQmdyq3FFFrHAK33J3YJkT2WEq2Yc3yC4T1xSwyKAoFYSYy/1770315549417.jpg)
Remove from stove and make sure you have cooked your rice ahead because we're done and it's time to eat!

Deliciously Upgraded Adobo!

![](https://images.ecency.com/DQmW52a8dDEUTZskQiPyqDFR7Z3AZG7acGdZKz8UqfE8H7u/1770315584928.jpg)
I thought coconut milk in the adobo dish would taste weird. Now that I've tried the recipe, that thought is now debunked. I love it! Also, don't worry on keeping it in the fridge even for a week because it has vinegar in it. Adobo is known as a dish which doesn't spoil quickly but with coconut in it, I was concerned that it might spoil in just a few days. To my surprise, it's still good even a week after. Anyway, this upgraded adobo recipe tastes really delicious. This is now my new favorite adobo version. I bet it would taste better with pork! What type of adobo dish is your favorite?
![](https://images.ecency.com/DQmYENhMRaRxqWQ34focdqUqK69XpHeSpXXHig2PFmVctdZ/1770313679480.gif)