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Ginataang Manok (Filipino Chicken in Spicy Coconut Milk)

Ginataang Manok (Filipino Chicken in Spicy Coconut Milk)

Ginataang Manok is a cornerstone Filipino dish where chicken is slowly simmered in creamy coconut milk, perfumed with ginger and garlic, studded with tender potatoes and crisp bell peppers, and enlivened with bird's eye chilies. This humble yet luxurious stew showcases the Filipino mastery of coconut milk cookery, where simple ingredients transform into a rich, spicy-creamy sauce that begs to be spooned over hot rice.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Filipino
Servings 6
Calories 333 kcal
Difficulty Medium

Ingredients
 

  • 1 whole chicken 3-4 lbs, cut into serving pieces (manok)
  • 2 medium potatoes patatas, peeled and quartered
  • 1 large onion sibuyas, thinly sliced
  • 4 cloves garlic bawang, minced
  • 2- inch ginger luya, julienned
  • 2 cans 13.5 oz each coconut milk (gata)
  • ½ cup water tubig
  • 4 Thai chili peppers siling labuyo, chopped
  • 1 red bell pepper pulang bell pepper, sliced
  • 1 green bell pepper berdeng bell pepper, sliced
  • 3 tablespoons fish sauce patis
  • ¼ cup cooking oil mantika
  • Salt asin at paminta, to taste

Instructions
 

  • Start by heating your cooking oil (mantika) in a large, deep pan over medium-high heat (180°C/350°F). While the oil is heating, prepare your chicken pieces and ensure all vegetables are cut and ready.
  • Place the quartered potatoes (patatas) in the hot oil and brown them until they develop a golden color on all sides, about 5 minutes. Remove the potatoes and set them aside on a plate (itabi muna ang patatas).
  • Lower the heat to medium (160°C/320°F). In the same pan, add your thinly sliced onions (sibuyas), minced garlic (bawang), and julienned ginger (luya). This combination is called gulay na pampalasa in Tagalog. Sauté these aromatics until they become fragrant and the onions turn translucent (hanggang maging malambot ang sibuyas), about 2-3 minutes.
  • Add your chicken pieces (manok) to the pan with the aromatics. Allow the chicken to brown properly for 5-7 minutes, turning occasionally to ensure even cooking. Pour in the fish sauce (patis) and cook for another minute to let the flavors meld.
  • Now comes the crucial step of adding your coconut milk (gata). Pour in both cans of coconut milk along with the half cup of water (tubig). Add your Thai chili peppers (siling labuyo). Bring this mixture to a very gentle simmer over low heat (140°C/285°F). Remember, hindi dapat kumulo nang malakas - the coconut milk should never boil vigorously as this will cause it to separate or curdle (mawawala ang gata).
  • Cover the pan and let everything cook together for 20-25 minutes. The sauce should be gently bubbling, and you'll notice it starting to thicken. This slow cooking ensures the chicken becomes tender (malambot) and the coconut milk reduces to the right consistency (tamang lapot).
  • Return your browned potatoes to the pan and add both the red and green bell peppers (paminta). Continue cooking for 5 more minutes or until the potatoes are fork-tender (madaling matusok ng tinidor) and the peppers are slightly softened but still crisp.
  • Make your final taste adjustments by adding salt (asin) and pepper (paminta) according to your preference (ayon sa panlasa). Once seasoned, remove the pan from heat and let it rest for 10 minutes before serving. This resting period allows the flavors to settle and develop (para lalong sumarap).
  • For the best experience, serve your Ginataang Manok hot over freshly steamed rice (mainit na kanin). The dish should have a creamy, slightly thick sauce with tender chicken that easily comes off the bone. You should see small orange droplets of oil on the surface - this is a sign of perfectly cooked gata.
  • If your sauce becomes too thick while resting, you can thin it out with a small amount of hot water (mainit na tubig). If it's too thin, simmer uncovered for a few more minutes until it reaches your desired consistency (hanggang sa lapot na gusto mo).
  • Remember to store any leftovers in an airtight container in the refrigerator (ref). When reheating, do so gently over low heat (140°C/285°F), adding a splash of coconut milk if needed to restore the creamy consistency.

Tips from Lola's Kitchen

  1. Use native chicken (free-range) for the most authentic flavor
  2. Don't rush the browning process - it builds essential flavor
  3. Keep coconut milk at a gentle simmer to prevent curdling
  4. Add coconut cream (kakang gata) at the end for extra richness
  5. Let the dish rest for 10 minutes before serving to allow flavors to meld
 

Nutrition

Calories: 333kcalCarbohydrates: 3gProtein: 21gFat: 26gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 82mgSodium: 315mgPotassium: 307mgFiber: 1gSugar: 1gVitamin A: 524IUVitamin C: 28mgCalcium: 22mgIron: 2mg
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