Filipino Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Ginataang Manok
Tender chicken simmered in rich coconut milk with ginger and green papaya, a fragrant comfort dish from the Filipino countryside.
Contains common allergens
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Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
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.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
59/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving840
Calories
50 g
Protein
13 g
Carbs
69 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Ginataang Manok is chicken stewed in coconut milk with ginger, garlic, and often green papaya and chili leaves, a creamy, fragrant home dish from the coconut-rich south. The gata, or coconut milk, turns it rich and comforting while ginger keeps it lively. It is everyday cooking that feels generous.
Listahan note
This version builds an aromatic ginger-garlic base, simmers the chicken in coconut milk, and finishes with thick coconut cream and greens for a rich but balanced stew.
Technique cues
- Bloom the ginger and garlic well to anchor the coconut sauce.
- Simmer gently so the coconut milk does not split.
- Add greens off the heat to keep them bright.
Kitchen flow
- Parallel prep
- Saute the aromatics and brown the chicken, then prep the papaya and greens.
- Make-ahead
- Make ahead and reheat gently so the sauce stays smooth.
- Leftover move
- Spoon leftover chicken and sauce over fresh rice.
- Cleanup rhythm
- One pot; wipe the coconut residue while warm.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Bone-in chicken
Main protein
Purpose: Stays juicy and flavors the coconut sauce.
Handling: Brown lightly with the aromatics before adding coconut milk.
Adaptation: Boneless thighs work for a faster stew.
Coconut milk and cream
Base
Purpose: Provide the rich, fragrant body of the dish.
Handling: Simmer in milk, then finish with thick cream.
Adaptation: Full-fat canned coconut milk works throughout.
Ginger
Signature aromatic
Purpose: Its warmth balances the richness of the coconut.
Handling: Julienne and saute first.
Adaptation: Fresh ginger is essential.
Green papaya and chili leaves
Vegetables
Purpose: Add body and a fresh green finish.
Handling: Add papaya midway and greens at the end.
Adaptation: Chayote and spinach substitute well.
Technique notes
- Keep the coconut milk at a gentle simmer to avoid splitting.
- Saute the ginger and garlic well; they carry the dish.
- Add the greens off the heat for color and freshness.
Ingredient swaps
- Spicier direction
- Add bird's eye chilies for ginataang manok na may sili.
- Leaner direction
- Use skinless chicken and a lighter coconut milk.
- Vegetable-forward direction
- Add more papaya and greens to stretch it.
Serve alongside
- Steamed white rice
- Grilled fish
- Sauteed greens
- Fried egg
- Cold water
- Iced tea
- Calamansi juice
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate up to 3 days; the flavor deepens.
- Reheat gently over low heat so the coconut sauce stays smooth.
- Freeze up to 2 months; stir well after thawing.
Equipment
- Heavy pot or Dutch oven
- Wooden spoon
- Cutting board
- Ladle
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