Chicken Binakol: A Filipino Coconut Chicken Soup
Chicken Binakol: A Filipino Coconut Chicken Soup
Contents
Chicken Binakol (or Binakoe) is a traditional Filipino soup from the Western Visayas region, especially Iloilo and Aklan. It features chicken simmered in coconut water with green papaya (or chayote), leafy greens, and aromatics like ginger and lemongrass, resulting in a subtly sweet, refreshing broth.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Ingredients
- 1 kg (2.2 lbs) chicken, cut into serving pieces
- 4 cups coconut water (from 2–3 young coconuts)
- 1 cup diced young coconut meat (optional)
- 1 small green papaya or 1 chayote, peeled and wedged
- 1 bunch lemongrass (tanglad), tied into a knot
- 3 thumbs ginger, sliced
- 1 large onion, sliced
- 4 cloves garlic, crushed
- 2 cups leafy greens (malunggay, hot pepper leaves, or spinach)
- 1–2 long green chilies (optional)
- 1 Knorr or Maggi chicken cube (or 2 tbsp fish sauce)
- 1 tsp ground black pepper
- 2 tbsp cooking oil
Instructions
- Sauté aromatics: Heat oil in a pot over medium heat. Add garlic, onion, and ginger. Sauté until fragrant.
- Brown chicken: Add chicken pieces and cook until lightly browned (3–4 minutes). Season with fish sauce or chicken cube.
- Simmer in coconut water: Pour in coconut water and add lemongrass. Bring to a boil, then lower heat. Simmer for 20 minutes.
- Add vegetables: Add papaya/chayote and coconut meat (if using). Simmer for another 10–15 minutes until chicken is tender.
- Finish: Stir in leafy greens and chilies. Cook for 2 minutes. Adjust seasoning with pepper and fish sauce if needed. Serve hot.
Tips & Notes
- Traditional method: Some recipes call for cooking in bamboo tubes or coconut shells for authenticity.
- Substitutes: Use bottled coconut water if fresh isn’t available. Chayote replaces papaya well.
- Variations: Seafood (shrimp, fish) or pork can replace chicken (sources conflict on this; traditionally it’s chicken).
FAQ
What’s the difference between Binakol and Tinola?
Binakol uses coconut water for a sweet broth, while Tinola uses regular water. Ginataang Manok substitutes coconut milk for a richer taste.
Can I use canned coconut water?
Yes, but fresh young coconut water (buko juice) is preferred for natural sweetness.
Is Binakol spicy?
It’s mildly spicy from ginger and optional chilies, but adjust to taste.
Related guides
- Arroz Caldo
- Filipino-Style Buttered Chicken
- The Complete Guide to Filipino Chicken Adobo
- Chicken Afritada: A Complete Guide to the Classic Filipino Tomato Stew
- Filipino Chicken Curry: A Creamy, Mild Coconut-Based Stew