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Ginataang Manok (Chicken Cooked in Coconut Milk)
Prep
5 mins
Cook
50 mins
Servings
6
Difficulty
Medium
Let me share with you one of my favorite Filipino comfort dishes that's incredibly easy to make. Ginataang Manok is a creamy, aromatic chicken stew that comes together in just about an hour, making it perfect for busy weeknights. The magic happens when tender chicken simmers in rich coconut milk with fresh ginger and spinach, creating layers of warming flavor. Ginger is wonderful for digestion and reducing inflammation, plus the coconut milk makes this dish naturally satisfying and luxurious without requiring expensive ingredients. This recipe is straightforward enough for beginners but impressive enough to serve to guests, and I think you'll love how the simple ingredients transform into something truly special.
Ella x
Ingredients
- 33 tablespoons canola oil
- ½ cup sliced fresh ginger½ cup sliced fresh ginger
- 11 (5 pound) whole chicken, cut into pieces, salt and ground black pepper to taste
- 22 (14 ounce) cans coconut milk
- 11 (10 ounce) package frozen chopped spinach, thawed and drained
Detail level
Instructions
- 1
Heat oil in a large skillet over medium heat and stir in ginger. Cook and stir until fragrant and lightly browned. Remove ginger and set aside.
- 2
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.
- 3
Return ginger to the skillet and add coconut milk. Bring to a boil, then cover with the lid tilted to allow steam to escape. Reduce heat to medium-low and simmer, stirring occasionally, until chicken is no longer pink at the bone, about 30 minutes.
- 4
Stir in spinach and simmer uncovered until spinach is warmed through, 8 to 12 minutes. Season with salt and pepper.
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