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
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