Ginataang Manok Recipe
Chicken cooked in coconut milk with green papaya, watercress, and chilies.
Servings 6
Calories 304kcal
Cost $12-$14
Equipment
- Large pan or wok
Ingredients
- 2 pounds chicken cut into serving pieces
- 2- inch piece ginger thinly sliced or minced
- 6 garlic cloves minced
- 1 small onion chopped
- 1 tablespoon shrimp paste
- 1½ to 2 cans coconut milk (2½ to 3½ cups)
- 4-6 chilies
- 8 ounces green papaya cut into chunks
- A bunch of watercress
- Fish sauce, salt, and pepper to taste
- Neutral oil
Instructions
- Brown the chicken in oil for a few minutes on each side. Transfer to a plate.
- In the same pan, sauté ginger, garlic, and onion until softened.
- Add shrimp paste, coconut milk, and chilies. Scrape the browned bits from the pan and bring to a simmer.
- Return the chicken and add enough water to almost cover. Cover and simmer for 20–30 minutes, until tender.
- Add green papaya and cook for about 15 minutes, then stir in watercress until wilted.
- Adjust with fish sauce, salt, and pepper. Turn off the heat.
Notes
- Chicken: Legs, wings, thighs, drumsticks, or a whole cut-up chicken all work. Native chicken has more flavor but needs longer cooking.
- Green papaya: Switch with sayote, eggplant, upo, or kalabasa.
- Leafy greens: Watercress is fresh and slightly peppery. Mustasa, kangkong, malunggay, dahon ng sili, or pechay also work.
- Coconut milk: Add more for a creamier sauce, or water if you want it lighter.
- Refrigerate in an airtight container for up to 3–4 days, or freeze for up to 2 months.
- Reheat in a pan over medium heat. Add water as needed if the sauce gets too thick.
Nutrition
Calories: 304kcal | Carbohydrates: 7g | Protein: 17g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 109mg | Sodium: 244mg | Potassium: 298mg | Fiber: 1g | Sugar: 4g | Vitamin A: 476IU | Vitamin C: 27mg | Calcium: 35mg | Iron: 1mg