Adobong Manok sa Gata

This boneless chicken cooked adobo style with coconut milk is my favorite adobo of all time. Yes, there are a 100 ways to cook adobo and this is one variation that reminds me of my childhood. Alessandra Romulo Squillantini, granddaughter of the late statesman Carlos P. Romulo and her husband Enzo Squillantini graciously this recipe that dates back several generations at a cooking demonstration at The Maya Kitchen recently.

It’s so simple to cook.

chicken adobo with coconut


450 grams chicken fillet

1?4 teaspoon salt

1?4 teaspoon ground black pepper

3 pieces egg whites

250 grams breading

500 ml oil, for deep frying

15 grams garlic

30 grams white onion

30 grams ginger

375 ml fresh gata

30 grams chicken broth cubes

6 tablespoons pinakurat

15 grams malunggay leaves

60 grams green chilli


1. In a bowl, season chicken fillet with salt and pepper. Dip fillet pieces in beaten egg whites and roll in breading. Deep-fry until golden brown. Set aside.

2. Sauté onion, garlic and ginger. Add fresh gata, chicken broth cubes, pinakurat, malunggay leaves and cooked chicken. Garnish with chopped green chili.

Servings: Good for 3

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