Chicken Adobo sa Gata by Chef Vanjo

Chicken Adobo sa Gata by Chef Vanjo

By adding coconut milk, it creates a new layer of sweetness and flavors, combined with the spices and rich taste of slow cooked marinated adobo chicken.
  • 30 MINS

    Cooking Time

  • Medium


  • 5 MINS

    Prep Time

  • 6 People


  • 1 kg chicken, cut into serving pieces
  • 40 g (1 Pack) Knorr Ginataang Gulay Mix
  • 1 pc Knorr Chicken Cubes 10g
  • 120 ml white vinegar
  • 60 ml soy sauce
  • 25 g garlic
  • 5 pcs bay leaves
  • 30 g whole peppercorn
  • 45 g cooking oil
  • 500 ml water

  1. Heat oil in a pan.

  2. Crush the garlic, then sauté until it starts to brown.

  3. Fry the chicken for 1 to 1 ½ minutes per side.

  4. Pour soy sauce and vinegar. Cover the pan. Let boil. Flip the chicken pieces afterwards. Continue cooking for 5 minutes.

  5. Add whole peppercorn and bay leaves.

  6. Combine Knorr Ginataang Gulay Mix and 2 cups water. Stir. Pour into mixture. Stir and let the mixture boil.

  7. Add Knorr Chicken Cube. Stir and cover the pan. Adjust heat to low. Cook for 20 minutes.

  8. Remove the cover and continue to cook until sauce reduces to desired amount.

  9. Serve with warm rice. Share and enjoy!

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 452.33 kcal
Protein (g) 32.63 g
Sugar (g) 0.12 g
Fat (g) 32.86 g
Fibre (g) 1.47 g
Tractor being driven in a farm collecting bay stacks

Little BIG difference tip


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