Ginataang Manok
Rich, creamy, and spicy Ginataang Manok is so easy to make and yet flavorful. Made with tender chicken, potatoes, and bell pepper simmered in a spiced coconut sauce, It’s a hearty dish the whole family would love.
Table Of Contents
Ginataang Manok is a ginataan dish, a Filipino term for food cooked in gata or coconut milk. It is made by sautéing chicken pieces in aromatics and then slow-cooking in a delectable spicy coconut sauce before adding the vegetables.
This Filipino chicken stew in coconut milk is easy to make yet turns out super flavorful. It’s ready in less than an hour with simple ingredients. Perfect for hectic weekdays!
Ingredient notes
- Aromatics– Onion, garlic, and ginger sauteed in oil as the flavor base
- Chicken– Bone-in chicken has a meatier, richer flavor that works best in stews. If you prefer a boneless, use chicken thigh fillets, not chicken breast, as the slow stew will leave them chewy and dry.
- Coconut Milk– for richness and creaminess
- Fish Sauce– adds a savory and umami taste
- Thai Chili Peppers– bring a delicious kick of spice. Substitute green chili peppers (siling haba) if you prefer milder heat.
- Vegetables – I used potatoes and red and green bell peppers for this recipe. They not only add flavors to the dish but also extend the servings. You can also use chayote, green papaya, spinach, pechay, chili leaves, or malunggay leaves.
Cooking tips
- Cut the potatoes and chicken in uniform sizes to ensure even cooking.
- Fry the potatoes before adding them to the stew to help keep them firm and not become mushy.
- For a smooth, creamy sauce, cook coconut milk sauce, and do not bring it to a boil to keep it from curdling or separating.
How to serve and store
- Do not leave the dish outside refrigeration for an extended period, as it contains coconut milk and will spoil quickly, especially in hot weather.
- Store leftovers in a container with a tight-fitting lid and refrigerate for up to 3 days or freeze for up to 2 months.
- Reheat in a saucepan over medium heat to 165 F. Add water or broth to loosen the consistency, if needed.
Ginataang Manok
Try this rich, creamy, and spicy Ginataang Manok. It is quick, easy to make, and ready in less than 30 minutes! Enjoy this nutritious meal with steamed rice for a hearty meal!
Ingredients
- 1/4 cup canola oil
- 2 medium potatoes, and cut into cubes
- 1 onion, peeled and sliced thinly
- 2 cloves garlic, peeled and minced
- 1 thumb size ginger, peeled and julienned
- 1 whole (3 to 4 pounds) chicken, cut into serving pieces
- 1 tablespoon fish sauce
- 1 can (13.5 ounces) coconut milk
- 1/2 cup water
- 4 pieces Thai chili peppers, stemmed and chopped
- 1/2 medium red bell pepper, seeded, cored, sliced into strips
- 1/2 medium green bell pepper, seeded, cored, sliced into strips
- salt and pepper to taste
Instructions
- In a pan over medium heat, heat 1/4 cup canola oil. Add potatoes and cook until lightly browned. Remove from pan and drain on paper towels.
- Remove excess oil except for about 2 tablespoons. Add onions and garlic. Cook until softened.
- Add ginger. Cook until aromatic.
- Add chicken and cook until lightly browned.
- Add fish sauce. Cook for 1 minute.
- Add coconut milk, water, and chili peppers. Bring to a simmer, skimming any scum that floats on top.
- Lower heat, cover, and cook for about 20 to 25 minutes.
- Add fried potatoes. Cook until tender.
- Add red and green bell peppers. Cook until tender yet crisp.
- Season with salt and pepper to taste. Serve hot.
Video
Notes
- Fry the potatoes before adding them to the stew to help keep them firm and not become mushy.
- For a smooth, creamy sauce, cook coconut milk sauce, and do not bring it to a boil to keep it from curdling or separating.
Nutrition
Calories: 769kcalCarbohydrates: 27gProtein: 36gFat: 59gSaturated Fat: 26gPolyunsaturated Fat: 10gMonounsaturated Fat: 20gTrans Fat: 0.2gCholesterol: 122mgSodium: 489mgPotassium: 1084mgFiber: 2gSugar: 3gVitamin A: 763IUVitamin C: 46mgCalcium: 64mgIron: 6mg
Tried this recipe?Let us know how it was!
