Ginataang Manok is a tasty Filipino dish which proves that chicken suits any kind of cooking.
We’re all used to fried chicken, tinola, sinampalukan, and afritada when it comes to chicken dishes. So if you’ve had enough of them, it’s time to try other recipes that are just as good, but in a different way. And for this recipe, the goodness comes from the gata or coconut milk that will give off a more exotic taste.
Back in the day, I remember how Filipino parents would cook ginataan dishes for their children. I was one of those kids who got to experience the delicious coconut milk dishes. Most of the time, they would cook some kalabasa and sitaw for us. Then there are also days when we eat kuhol or langka. All the gata-based meals that my mom cooked for us were really good. So I try my best to continue the tradition by making similar dishes for my kids. And then I stumbled upon a recipe using chicken for ginataan. I tried it and I was surprised at how the flavors went lingering inside my mouth. I told myself that I will probably try cooking this more often for my family.
As much as the dish is good, it must be stored more properly than other dishes. The coconut milk gets spoiled easily, so it’s advisable to eat it once it gets finished cooking. But if you want to make it last for a few days, you can seal it in a Tupperware and place it inside the refrigerator. Just use the pan when you reheat it.
How to Cook Ginataang Manok
- Add some milk or coconut cream to make it even creamier!
- You can actually make the dish taste different if you want to. For a spicier finish, chip in some more chilies along the way.
- Do not overcook the spinach to avoid making it mushy.
- Marinate the chicken with salt and pepper to make it more flavorful.
Don’t know what to cook for your family for Sunday lunch? How about enjoying this ginataang manok recipe together?
- 1 lb chicken cut into serving pieces
- 1 tsp salt
- 1 tsp pepper
- 4 cloves garlic minced
- 1 small onion chopped
- 1 tbsp olive oil
- 10 oz coconut milk
- 1 tsp fish sauce
- 4 oz coconut cream
- 2 pcs green chili
- 1 pc red bird's eye chili
- 1 bunch spinach trimmed and cut
- In a bowl, marinate chicken with salt and pepper for at least 15 minutes.
- Heat a pan with olive oil over medium low heat. Fry the chicken for at least 7 minutes on each side or brown.
- On the same pan, sauté the onion and garlic until the onions are translucent and fragrant.
- Put back the chicken and add the coconut milk. Cook for 20-30 minutes.
- Add the fish sauce, green chili, bird’s eye chili and coconut cream.
- Add the spinach and let it cook for another minute. Serve and enjoy.