Filipino

Ginataang Manok

Name: Ginataang Manok
Total time: 50 min
Yield: 5 servings
Cuisine: Filipino
Ingredients: 2 lbs bone-in chicken pieces; 2 cups coconut milk; 1 cup coconut cream; 2-inch knob ginger, julienned; 6 cloves garlic, minced; 1 medium onion, sliced; 1 small green papaya, peeled and cut into wedges; 2 cups chili leaves or spinach; 2 finger chilies (siling haba); 2 tbsp fish sauce; 2 tbsp neutral oil

Tender chicken simmered in rich coconut milk with ginger and green papaya, a fragrant comfort dish from the Filipino countryside.

50 minutes

Serves 5

Lunch/Dinner

Contains common allergens

Fish Dairy Seafood

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Instructions

6 steps

1
Heat the oil in a pot over medium-high and sauté the ginger, garlic, and onion for 3-4 minutes until fragrant and softened.

2
Add the chicken pieces and sear for 6-8 minutes, turning, until lightly browned on all sides.
3
Pour in the coconut milk and fish sauce, bring to a gentle simmer, then cover and cook for 20 minutes until the chicken is nearly tender, stirring occasionally to prevent the coconut milk from curdling.
4
Add the green papaya wedges and finger chilies, then simmer uncovered for 8-10 minutes until the papaya is fork-tender.
5
Stir in the coconut cream and simmer for another 5 minutes until the sauce thickens and turns rich, adjusting the seasoning with more fish sauce as needed.
6
Fold in the chili leaves or spinach, cook for 1-2 minutes until wilted, then serve hot over steamed rice.

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