Ginataang Manok (with Green Papaya and Watercress)
Filipino chicken stew simmered in coconut milk with green papaya, watercress, and chilies.
Servings 6
Calories 304kcal
Cost $12-$14
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.
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