Ginataang Manok (Chicken Cooked in Coconut Milk)

    Ginataang Manok (Chicken Cooked in Coconut Milk)

    (35)
    21saves
    1hr15min


    38 people made this

    About this recipe: This is a Filipino chicken dish flavored with ginger and coconut milk. Each family has their own version. This is my mother's version. It's a rich dish that makes your kitchen smell so wonderful! Once my family smells the ginger frying and coconut milk simmering, they can't wait for it to be done so they can dig in! I salt it liberally as the coconut milk tends to hide the salt flavor.

    Ingredients
    Serves: 6 

    • 3 tablespoons canola oil
    • 1/2 cup sliced fresh ginger
    • 1 large whole chicken, cut into pieces
    • salt and ground black pepper to taste
    • 3 1/2 cups coconut milk
    • 1 (10 ounce) package frozen chopped spinach, thawed

    Directions
    Prep:10min  ›  Cook:1hr5min  ›  Ready in:1hr15min 

    1. Heat the canola oil in a large skillet over medium heat and stir in the ginger slices. Cook and stir until fragrant and lightly browned. Remove ginger and set aside. Season chicken with salt and pepper. Place chicken in the same skillet over medium-high heat without crowding. Cook until chicken is lightly brown on all sides. Return the ginger to the skillet and add coconut milk. Bring to a boil, then cover the skillet with the lid tilted to allow steam to escape. Reduce heat to medium-low and simmer until the chicken is no longer pink at the bone, stirring occasionally, about 30 minutes.
    2. Stir in the spinach. Simmer uncovered until spinach is warmed through, 8 to 12 minutes. Season with salt and pepper, as necessary.

    Editor's Note:

    You can also use 1 bunch fresh spinach or greens of your choice in this recipe.

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    Reviews and ratings
    Global ratings:
    (35)

    Reviews in English (36)

    by
    1

     -  28 Jun 2010

    by
    52

    Wonderful tasting, easy recipe! I didn't have fresh ginger so I used powdered. I also used boneless chicken breasts, and only one can of coconut milk because that's all I had. And it was still delicious! Even my kids loved it ... and ate the spinach. *shock* I'd like to try this recipe exactly the way it's written sometime. I'm sure it would be even better. I served this over jasmine rice with a side of stir-fried veggies (eggplant, zucchini, red and yellow peppers). Delicious, healthy, quick dinner.  -  10 Oct 2009  (Review from Allrecipes US | Canada)

    by
    30

    Delicious -- please note I did not follow the recipe as written, however like other reviewers have mentioned, the flavor combination was a great starting point. How I cooked this: Heated 1 Tbsp butter in a pot that I could cover later, browned 2 chicken breasts on both sides in the butter. After browning, I cut the chicken into smaller pieces to cook faster. I added 1 can of coconut milk into the pot and also added ground ginger, garlic powder and onion powder, salt and pepper. Cooked with lid slightly propped open for about 20 minutes. Threw in some pre-washed spinach leaves and it was good to go.  -  17 Jan 2010  (Review from Allrecipes US | Canada)

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