I’ll never forget the day I discovered Filipino Chicken Binakol during a rainy afternoon in Aklan. While sheltering from a sudden downpour at an Aklanon’s house, I watched in amazement as she transformed simple ingredients into what would become my favorite comfort soup.
The aroma of lemongrass and ginger filled her tiny kitchen as she explained how her Lola used to cook this in bamboo stems during family gatherings. Unlike the tinola I grew up with in Manila, this version’s coconut-infused broth was a revelation: light yet rich, familiar yet uniquely different.
Now whenever my kids are feeling under the weather or when Manila’s rain starts pouring, this soup is my go-to recipe. The combination of native chicken slowly simmered in coconut water, with tender young coconut meat and aromatics, creates such a heartwarming dish that even my pickiest eater asks for seconds.
This traditional Binakol Na Manok recipe is about to become your family’s new favorite, too.
Why You’ll Love This Recipe
- 🥥 Unique coconut-based broth that’s both refreshing and comforting
- 🌿 Aromatic blend of lemongrass, ginger, and native Filipino ingredients
- 🍗 Tender, fall-off-the-bone chicken pieces
- 🥣 Light yet satisfying – perfect for both sunny and rainy days
- ⏲️ One-pot meal ready in just over an hour
- 👵 Authentic recipe passed down through generations
Filipino Chicken Binakol (Binakol na Manok)
Equipment
- Large Heavy-Bottom Pot (Kaldero) For even heat distribution and slow cooking
- Sharp knife and cutting board For preparing ingredients
- Wooden spoon (sandok) For gentle stirring without scratching the pot
- Measuring cups and spoons (Panukat) For accurate measurements
- Mortar and pestle (dikdikan) For crushing lemongrass
- Fine-mesh strainer (salaan) For skimming impurities
- Kitchen tongs (Sipit) For handling hot chicken pieces
Ingredients
For the Soup Base
- 1 whole native chicken manok na native, about 3-4 lbs, cut into serving pieces
- 4 cups coconut juice tubig ng buko
- 1 cup young coconut meat buko, strips
- 2 stalks lemongrass tanglad, white parts only
- 1 thumb-sized ginger luya, julienned
- 1 medium onion thinly sliced
- 3 cloves garlic bawang, minced
- 1 tablespoon fish sauce patis
Vegetables
- 1 green papaya papaya, peeled and cubed
- 1 bunch spinach espinaka, stemmed
- Salt and pepper to taste
- 1 tablespoon cooking oil
Instructions
Prepare the Aromatics (Temperature: Room temp)
- Clean and trim lemongrass stalks (tanglad)
- Pound white parts to release flavors
- Julienne ginger and slice onions
- Mince garlic
Start the Soup Base (Temperature: Medium heat, 350°F/175°C)
- Heat oil in pot
- Sauté onions, garlic, and ginger until aromatic (2-3 minutes)
- Add chicken pieces, cook until lightly browned (5-7 minutes)
Build the Broth (Temperature: High heat, then reduce to Low)
- Add fish sauce, cook for 1 minute
- Pour in coconut juice
- Bring to boil, then reduce heat
- Add lemongrass
- Simmer covered for 25 minutes
Add Vegetables (Temperature: Low heat, 200°F/95°C)
- Add papaya chunks, cook 3-5 minutes
- Add coconut meat strips
- Season with salt and pepper
- Add spinach leaves last
- Cover and let residual heat cook spinach
Tips from Lola’s Kitchen
- Use native chicken (manok na native) for the most authentic flavor
- Crush lemongrass well to release maximum flavor
- Don’t overcook the papaya – it should be tender but still hold its shape
- Add spinach last to keep its bright green color
- Let soup rest 5 minutes before serving for flavors to meld
Traditional Serving Suggestions
- Serve hot in individual bowls with steamed rice
- Pair with patis (fish sauce) and calamansi on the side
- Garnish with fresh chili leaves (dahon ng sili)
- Best enjoyed during rainy season or when feeling under the weather
Troubleshooting
- Soup too bland? Add more fish sauce or a pinch of salt
- Chicken tough? Extend cooking time by 10-15 minutes
- Broth too thin? Simmer uncovered for 5-10 minutes
- Too spicy from ginger? Add more coconut water to dilute
Ingredient Alternatives
- Replace papaya with chayote (sayote)
- Substitute spinach with moringa leaves (malunggay)
- Use chicken breast if native chicken unavailable
- Canned coconut water works in a pinch
Storage & Reheating
- Refrigerate: Up to 3 days in airtight container
- Freeze: Up to 2 months (without spinach)
- Reheat: Stovetop over medium heat until 165°F/74°C
- Add fresh spinach when reheating
Variations
- Spicy Version: Add bird’s eye chilies (siling labuyo)
- Seafood Binakol: Use shrimp or fish instead of chicken
- Veggie-loaded: Add carrots and corn
- Special Version: Include mushrooms and quail eggs
FAQs
Q: What makes Binakol different from Tinola? A: Binakol uses coconut water and meat, while Tinola uses plain water as its base. Q: Can I make this in advance? A: Yes, but add fresh spinach when reheating. Q: Is native chicken essential? A: While preferred for authentic taste, regular chicken works too. Q: How do I know when the chicken is done? A: Meat should easily separate from bone and reach 165°F/74°C internal temperature.Nutrition
The Story Behind Chicken Binakol (Binakol na Manok)
In the heart of Aklan province, along the sun-kissed shores of Western Visayas, Chicken Binakol emerged as a testament to Filipino culinary ingenuity. This traditional soup, known locally as “Binakol na Manok,” represents the indigenous cooking methods of our ancestors, who discovered that cooking chicken in bamboo tubes or fresh coconut shells imparted an extraordinary depth of flavor to the broth.
The name “binakol” comes from the Aklanon word “bakol,” which refers to the traditional cooking method of simmering ingredients in coconut water within bamboo nodes. Our ancestors would gather fresh bamboo from the surrounding forests, clean out a section, and use it as a natural cooking vessel. The bamboo itself would infuse the dish with subtle, earthy notes that perfectly complemented the sweet coconut water and tender chicken.
What sets Binakol apart from its cousin, the more widely known Tinola, is its distinctive use of coconut water and young coconut meat. While both dishes share similar aromatics like ginger and lemongrass (tanglad), Binakol’s coconut-based broth creates a uniquely refreshing yet deeply satisfying flavor profile that has been cherished for generations. Local healers, or albularyo, also believed in its restorative properties, often recommending it to those recovering from illness.
Today, while most home cooks prepare Binakol in standard pots rather than bamboo tubes, the essence of this dish remains unchanged. It continues to be a beloved comfort food throughout the Philippines, particularly during the rainy season or when family members are feeling under the weather. The combination of native chicken, coconut, and aromatic herbs creates a bowl of soup that’s not just nourishing for the body but also warming for the soul.
Many Filipino families now consider Binakol their go-to comfort soup, adapting the recipe to their own tastes while maintaining its core elements. Whether served in a humble home kitchen or featured in upscale Filipino restaurants, this dish represents the enduring legacy of our culinary heritage and the timeless appeal of simple, wholesome cooking.