Ginataang Manok Recipe

Ginataang manok is a Filipino chicken dish cooked in coconut milk with ginger, chilies, green papaya, and watercress.

It's creamy, savory, and just a little spicy.

This one-pan recipe is easy to make and best served hot with steamed rice.

Ingredients You'll Need

Notes and Substitutions

• Chicken: I used legs and wings, but you can also use bone-in thighs, drumsticks, or a whole cut-up chicken. Native chicken (natural na manok) is traditionally used because it tastes better, though it takes longer to cook.
• Green papaya: You can also use sayote (chayote), talong (eggplant), upo (bottle gourd), or kalabasa (squash).
• Leafy greens: I used watercress, which has a fresh, slightly peppery taste. Mustasa (mustard greens), kangkong (water spinach), malunggay (moringa leaves), dahon ng sili (chili pepper leaves), or pechay (bok choy) also work.
• Coconut milk: Add more if you want it creamier, or mix in water if you like the sauce lighter.

How to Make Ginataang Manok (Step-by-Step)

Step 1: Sear the chicken

Heat 2 tablespoons of oil in a large pan over medium-high heat.

Add 2 pounds of chicken and let it brown for a few minutes.

Once the pieces release easily from the pan, flip them over. Transfer to a plate.

Step 2: Sauté the aromatics

In the same pan, add:

• 2-inch piece of ginger (sliced or minced)
• 6 garlic cloves (minced)
• 1 small onion (chopped)

Sauté for a few minutes until softened.

Step 3: Add shrimp paste and coconut milk

Add 1 tablespoon shrimp paste and cook for about a minute.

Pour in ½ cans of coconut milk, then add fresh chilies to taste.

Scrape the bottom of the pan to loosen all the browned bits from the chicken.

Bring everything to a simmer.

Step 4: Simmer the chicken

Add the chicken back, then pour in enough water to almost cover the pieces.

Cover and simmer over medium-low heat for 20-30 minutes, or until the chicken is tender.

Step 6: Season and serve

Taste and adjust with fish sauce , salt, and pepper as needed.

Serve your ginataang manok hot with steamed rice!

How to Store and Reheat

• To store: Let it cool, then transfer to an airtight container. Refrigerate for up to 3-4 days. You can freeze it for up to 2 months
• To reheat: Warm it in a pan over medium heat until heated through. Add water as needed.

Recipe FAQs

More Coconut Milk Recipes

• Ginataang kalabasa at sitaw: Squash and yardlong beans with shrimp or pork.
• Laing: Dried taro leaves with chilies and dried fish or shrimp.
• Bicol express: Pork, chilies, and shrimp paste.
• Ginataang hipon: Shrimp with aromatics and chilies.
• Adobo sa gata: Adobo with a creamy twist.
• Ginataang tilapia: Tilapia with aromatics and greens.
• Ginataang pusit: Squid with aromatics and greens.
• Gising-gising: Winged beans (or string beans) with pork and chilies.
• Ginataang isda: Fish with aromatics and greens.