Ginataang Manok Chicken Cooked In Coconut Milk Recipes

GINATAANG MANOK RECIPE

Ginataang Manok Recipe image

Provided by Vanjo Merano

Time 57m

Number Of Ingredients 12

Ingredients

2 lbs chicken (cut into serving pieces)
2 cups coconut milk
1/2 bunch spinach
2 tbsp garlic (minced)
1 large onion (sliced)
2 tbsp ginger (julienned)
8 ounces green papaya (wedged)
1/2 tsp paprika (optional)
1 piece long green chili (optional)
4 pieces Thai chili (or siling labuyo if available, chopped (optional))
2 tbsp cooking oil
Salt and pepper to taste

Steps:

Heat the cooking pot and pour-in the cooking oil.
Sauté the garlic, onion, and ginger.
Add the chicken and cook until the color of the outer part turns light brown.
Pour-in the coconut milk while stirring and bring to a boil.
Sprinkle some paprika then simmer for 30 minutes or until the chicken is tender and the coconut milk becomes thick.
Add the long green chili and Thai chili then simmer for 5 minutes
Add the green papaya then simmer for 5 to 8 minutes.
Put-in the spinach, salt, and pepper then simmer for 3 minutes.
Turn-off the heat then transfer the cooked chicken to a serving plate
Serve hot. Share and enjoy!

Nutrition Facts : ServingSize 4 g

GINATAANG MANOK (CHICKEN COOKED IN COCONUT MILK)

Ginataang Manok (Chicken Cooked in Coconut Milk) image

This is a Filipino chicken dish flavored with ginger and coconut milk. Each family has their own version. This is my mother's version. It's a rich dish that makes your kitchen smell so wonderful! Once my family smells the ginger frying and coconut milk simmering, they can't wait for it to be done so they can dig in! I salt it liberally as the coconut milk tends to hide the salt flavor.

Provided by daplo

Categories World Cuisine Recipes Asian Filipino

Time 1h15m

Yield 6

Number Of Ingredients 6

Ingredients

3 tablespoons canola oil
½ cup sliced fresh ginger
1 (5 pound) whole chicken, cut into pieces
salt and ground black pepper to taste
2 (14 ounce) cans coconut milk
1 (10 ounce) package frozen chopped spinach, thawed and drained

Steps:

Heat the canola oil in a large skillet over medium heat and stir in the ginger slices. Cook and stir until fragrant and lightly browned. Remove ginger and set aside. Season chicken with salt and pepper. Place chicken in the same skillet over medium-high heat without crowding. Cook until chicken is lightly brown on all sides. Return the ginger to the skillet and add coconut milk. Bring to a boil, then cover the skillet with the lid tilted to allow steam to escape. Reduce heat to medium-low and simmer until the chicken is no longer pink at the bone, stirring occasionally, about 30 minutes.
Stir in the spinach. Simmer uncovered until spinach is warmed through, 8 to 12 minutes. Season with salt and pepper, as necessary.

Nutrition Facts : Calories 709 calories, Carbohydrate 7 g, Cholesterol 102.6 mg, Fat 59.7 g, Fiber 3 g, Protein 39.4 g, SaturatedFat 31.9 g, Sodium 147.8 mg, Sugar 0.4 g

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