Ginataang Manok is one of those homey Filipino dishes that feels like comfort in a bowl—tender chicken, creamy coconut milk, and just the right kick from chilies.
How to make Ginataang Manok
Sear chicken pieces until browned, then sauté garlic, onion, and ginger. Stir in shrimp paste, coconut milk, and chilies, then return the chicken and simmer until tender. Add green papaya and cook until just soft, then stir in leafy greens. Season with fish sauce, salt, and pepper, and serve hot with rice.
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Ingredients you'll need
Notes and substitutions
- Chicken: I used legs and wings here since they stay juicy and flavorful. Traditionally, native chicken (natural na manok) is used—it takes longer to tenderize but has a deeper, more pronounced flavor. You can also go with bone-in thighs or drumsticks, or use a whole cut-up chicken if you like.
- Green papaya: You can also use sayote (chayote), talong (eggplant), upo (bottle gourd), or even kalabasa (squash).
- Leafy greens: I'm using watercress which is peppery and bright, but you can also use mustasa (mustard greens), kangkong (water spinach), malunggay (moringa leaves), dahon ng sili (chili pepper leaves), or pechay (bok choy).
- Coconut milk: Adjust to taste—use more for a thick, creamy sauce or mix in some water for a lighter version.
How to make this recipe
Step 1: Sear the chicken
Heat 2 tablespoons of oil in a large pan over medium-high heat. Sear 2 pounds of chicken for a few minutes per side until lightly browned.
You’ll know they’re ready to flip when they release easily from the pan. Remove and set aside.
Step 2: Sauté the aromatics
In the same pan, add a 2-inch piece of ginger (sliced thinly or minced), 6 garlic cloves (minced) and 1 small onion (chopped). Sauté for a few minutes until softened.
Step 3: Add shrimp paste and coconut milk
Stir in 1 tablespoon shrimp paste and let it cook for about a minute to bring out its flavor. Pour in 1 ½ cans of coconut milk (add more if you like the sauce richer) and fresh chilies (to your taste).
Scrape the bottom of the pan to loosen the browned bits (that’s the fond—all the good flavor from searing the chicken). Bring everything to a simmer.
Step 4: Simmer the chicken
Return the seared chicken to the pan and add just enough water to almost cover the pieces so they cook through. Cover and let it simmer over medium-low heat for 20–30 minutes, or until the chicken is tender.
Step 5: Add the vegetables
Add about 8 ounces of green papaya (cut into chunks) and cook for another 15 minutes, until just tender.
Stir in a bunch of watercress (roughly chopped) and cook for 1–2 minutes until wilted.
Step 6: Season and serve
Taste and adjust with fish sauce , salt, and pepper as needed.
Serve your Ginataang Manok (with Green Papaya and Watercress) hot with steamed rice!
Recipe FAQs
Native chicken takes longer to cook, but it has a stronger, more pronounced flavor. If you don’t have it, using bone-in chicken pieces will still give the dish a lot of flavor.
Yes, but bone-in pieces like thighs, legs, and wings give more flavor to the sauce. If you use boneless, just shorten the cooking time so it doesn’t dry out.
Yes—coconut cream makes it thicker and richer. You can thin it out with a little water if it’s too heavy.
More Filipino recipes with coconut milk
- Ginataang Kalabasa at Sitaw: Squash and yardlong beans simmered in coconut milk, often with shrimp or pork.
- Laing: Dried taro leaves cooked in coconut milk with chilies and dried fish or shrimp.
- Bicol Express: Pork and chilies cooked with shrimp paste and coconut milk.
- Ginataang Hipon: Shrimp simmered in aromatics, coconut milk, and chilies.
- Adobo sa Gata: Classic adobo with coconut milk for a creamy twist.
- Ginataang Tilapia: Tilapia simmered in coconut milk with aromatics and leafy greens.
- Ginataang Pusit: Squid cooked in coconut milk with aromatics, and chilies.
- Gising-Gising: Winged beans (or string beans) in coconut milk with ground pork and chilies.
- Ginataang Isda: Fish simmered in coconut milk with aromatics and leafy greens.
Other chicken recipes you may like
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📖 Recipe
Ginataang Manok (with Green Papaya and Watercress)
Equipment
- Large pan or wok with lid
Ingredients
- 2 pounds chicken cut into serving pieces (see note)
- 2- inch piece ginger thinly sliced or minced
- 6 cloves garlic minced
- 1 small onion chopped
- 1 tablespoom shrimp paste (bagoong alamang)
- 1½-2 (14-oz) cans coconut milk (see note)
- 4-6 chilies adjust to taste
- 8 ounces green papaya peeled, deseeded, and cut into wedges (see note)
- A bunch of watercress (see note)
- Fish sauce, salt, and pepper to taste
- Neutral oil for searing and sautéing
Instructions
- Sear the chicken: Heat 2 tablespoons of oil in a large pan over medium-high. Sear the chicken for a few minutes per side until lightly browned. Flip when they release easily from the pan. Remove and set aside.
- Sauté the aromatics: In the same pan, sauté the ginger, garlic, and onion for a few minutes until softened and fragrant.
- Add shrimp paste and coconut milk: Stir in the shrimp paste and cook for a minute. Pour in 1 ½ cans of coconut milk (add more for a richer sauce) along with fresh chilies to taste. Scrape up the browned bits (fond) from the bottom of the pan for extra flavor. Bring to a gentle simmer.
- Simmer the chicken: Return the chicken to the pan. Add enough water to almost cover the pieces. Cover and simmer over medium-low heat for 20–30 minutes, or until the chicken is tender.
- Add the vegetables: Add the green papaya and cook for 10–15 minutes, until just tender. Stir in the watercress and cook for 1–2 minutes, until wilted.
- Season and serve: Taste and adjust with fish sauce, salt, and pepper. Serve hot with steamed rice
Notes
- Chicken: Legs and wings stay juicy and flavorful. Native chicken (natural na manok) is traditional—tougher but richer in taste. Bone-in thighs, drumsticks, or a whole cut-up chicken also work.
- Green Papaya: Swap with sayote, eggplant, upo, or kalabasa.
- Leafy Greens: Watercress is peppery and fresh. Mustasa, kangkong, malunggay, dahon ng sili, or pechay are good options too.
- Coconut Milk: Use more for a rich, creamy sauce, or add water for a lighter version.
Lorna
Hello Nora. I miss this ulam.
Nora Reyes
Hi Lorna, aww you should make it. =)