Go Up in Smoke: Adobong Manok sa Pinausukang Gata

10 months ago

adobong manok sa pinausukang gata

The classic Filipino dish now comes with smoking gata. You won’t chicken out from having a taste of this!



Recipe by Nina Daza-Puyat

Photographed by Zac Moran of Studio 100

Makes 5-6 servings


1.2 – 1.3 kilos Whole chicken or chicken choice cuts

½ cup vinegar

⅓ cup soy sauce

5-6 cloves Garlic, peeled and crushed

1 Laurel leaf

1 Tbsp Rock salt

½ Tbsp Whole black peppercorns, crushed

  • Cooking oil for frying
  • Charcoal

2 Whole mature coconuts (niyog), grated

1 cup Hot water

½ cup vinegar

2 Tbsps Cooking oil for sautéing

1 Onion, chopped

2 slices Ginger, in strips

2 bulbs Lemongrass (tanglad), white part, sliced

2 cups “Smoked” coconut milk

2 Finger chili peppers (siling panigang), sliced

¼ acup First adobo marinade

  • Cracked black pepper

1 Tbsp patis


  1. Marinate chicken pieces in vinegar, soy sauce, garlic, laurel leaf, rock salt, and black peppercorns for 10-15 minutes.
  2. Transfer to a pot and boil chicken pieces in the marinade. Cover pot and simmer for 15-20 minutes, turning once. Transfer chicken to a plate. Strain adobo marinade and reserve.
  3. In a frying pan, heat cooking oil over medium heat. Pan fry chicken pieces until lightly golden on both sides. Set aside.
  4. Prepare sauce by lighting up live charcoal (uling). In a stainless or metal tray, spread grated niyog or coconut. Cover with a sheet of aluminum foil and top with live charcoal all around. Spread another sheet of foil and add more grated niyog. Spread another sheet of foil and add more charcoal on top. Leave for about 3-5 minutes until coconut meat turns brown in spots. Transfer “smoked” coconut meat to a bowl.
  5. Meanwhile, combine hot water and  vinegar. Pour this mixture into the bowl of smoked niyog. Mash and squeeze coconut milk into another bowl. Strain and reserve milk, to get about 1 ¾ – 2 cups of coconut milk.
  6. In another frying pan, heat cooking oil and add onions, ginger, and lemongrass. Pour in coconut milk and turn up the heat, stirring continuously.
  7. When mixture is heated through, add chicken adobo pieces and finger chili slices. Season with ¼ cup of first adobo marinade, cracked black pepper, and  patis. Continue to stir gently and let simmer uncovered for about 30 minutes. Serve hot with rice.


Try our other adobo recipes:

Adobong Gising-Gising na Sigarilyas sa Gata

Adobong Puti sa Halaan

Adobong Mangga sa Mangga

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