Ginataang Manok: A Creamy Filipino Chicken Stew

Ginataang Manok: A Creamy Filipino Chicken Stew

Contents

• Ingredients
• Instructions
• Tips and Notes

Ginataang Manok is a traditional Filipino dish where chicken is simmered in rich coconut milk with aromatics like ginger, garlic, and onion. It’s often flavored with fish sauce and chili peppers and finished with leafy greens like malunggay (moringa) and hot pepper leaves. This dish is creamy, savory, and slightly spicy, perfect served with steamed rice.

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6

Ingredients

• 2 lbs chicken (cut into serving pieces, bone-in preferred)
• 2 cups coconut milk (fresh or canned)
• 2/3 cup water
• 1 cup fresh malunggay leaves (or frozen)
• 1 1/2 cups fresh hot pepper leaves (dahon ng sili)
• 2 tbsp garlic (minced)
• 1 large onion (sliced)
• 2 tbsp ginger (julienned)
• 2-3 long green peppers (siling haba, whole or sliced)
• 2-3 Thai chili peppers (adjust to taste)
• 2 tbsp fish sauce (patis)
• 1 tbsp cooking oil
• 1/2 tsp ground black pepper
• 1 pack Maggi Magic Sarap (optional, substitute with chicken cube)

Instructions

1. Saute the aromatics and chicken:
   Heat oil in a pot over medium heat. Saute garlic, onion, and ginger until fragrant and the onion softens. Add chicken pieces and cook until lightly browned. Pour in fish sauce and saute for 1 minute.

2. Simmer the chicken:
   Add water, cover the pot, and simmer for 15 minutes or until the chicken is tender.

3. Add coconut milk:
   Pour in coconut milk and stir gently. Let it come to a gentle boil, then reduce heat and simmer uncovered until the sauce reduces by half (about 15-20 minutes).

4. Add peppers and greens:
   Add long green peppers and Thai chili peppers. Simmer for 5 minutes. Add hot pepper leaves and malunggay leaves, cooking for 1-2 minutes until wilted.

5. Season and serve:
   Season with ground black pepper and Maggi Magic Sarap (if using). Turn off the heat and serve hot with steamed rice.

Tips and Notes

• Avoid curdling: Keep the pot uncovered when simmering coconut milk and maintain low heat.
• Adjust spice: Use fewer Thai chili peppers or leave long green peppers whole for a milder version.
• Substitutes: If hot pepper leaves are unavailable, use more malunggay. Fresh or frozen malunggay both work well.
• Vegetables: Add kalabasa (squash), green papaya, or chayote during the simmer for a heartier dish.

FAQ

What vegetables can I add to Ginataang Manok?

You can add kalabasa (squash), green papaya, chayote, or sitaw (long beans). Add firmer vegetables during the simmer to soften before adding leafy greens.

Why did my coconut milk curdle?

Coconut milk curdles when cooked at too high a heat or covered while simmering. Keep the pot uncovered and maintain low heat.

Can I make Ginataang Manok ahead of time?

Yes! The flavors deepen when stored in the fridge for up to 3 days. Reheat gently to avoid splitting the sauce.

Can I use coconut cream instead of coconut milk?

Yes, but coconut cream is thicker and richer. Mix it with regular coconut milk for a balanced consistency.

Ginataang Manok is a comforting Filipino dish that’s perfect for family meals. Its creamy coconut milk sauce pairs beautifully with steamed rice and a hint of spice.

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
• Chicken Binakol: A Filipino Coconut Chicken Soup

Sources

• Ginataang Manok Recipe
• Ginataang Manok with Kalabasa Recipe