Ginataang Manok

Ginataang manok is easy to make and full of flavor. It's loaded with moist chicken, potatoes, bell peppers, and a spicy coconut sauce for a creamy dish that pairs well with steamed rice.

Of all the types of cooking in our cuisine, ginataan is one of my favorites to make. Nothing beats the taste of succulent meat or vegetables swimming in a rich, creamy coconut sauce in my book!

I have a few recipes on the blog, such as ginataang kalabasa at sitaw, ginataang seafood, and Bicol Express, and I am excited to include this ginataang manok on the list.

If you're looking for the perfect dish for busy weeknights, it can't get easier than this! With simple pantry ingredients and less than 30 minutes of cook time, you'll be pleasantly surprised by the wonderful flavors this creamy chicken in spicy coconut sauce brings to the table in minutes!

Ingredient notes

• The recipe calls for a whole chicken, but any choice of parts, such as wings or thighs, will do. You can also substitute boneless meat for ease of prep, although bone-in delivers the most flavor.
• I like to add potatoes and bell peppers to extend servings deliciously, but eggplant, papaya, chayote, kalabasa, pechay, spinach, or malunggay leaves are also great options.

How to serve and store

• Ginataang Manok is delicious for lunch or dinner paired with steamed rice.
• Store leftovers in a container with a tight-fitting lid and keep in the refrigerator for up to 3 days. I don't normally freeze dishes with coconut milk as the sauce tends to separate when frozen and thawed. It will be safe to eat but might look slightly grainy.
• To reheat, place in a saucepan and warm up over medium-low heat to an internal temperature of 165 F. Add water or coconut milk to loosen the consistency, and adjust the taste with salt and pepper if needed.

More ginataang recipes

Ginataang Gulay

Ginataang Langka at Danggit

Ginataang Talong

Binagoongan Baboy sa Gata

Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!

4.29 from 7 votes

Ginataang Manok

Spicy Chicken in Coconut Sauce is a Filipino stew that's easy to make and full of flavor. It's creamy, spicy, and delicious with steamed rice!

Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Total Time: 40 minutes mins

Author: Lalaine Manalo

Course: Main Entree

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6 Servings

Ingredients

• ¼ cup canola oil
• 2 medium potatoes, peeled and quartered
• 1 onion, peeled and sliced thinly
• 2 cloves garlic, peeled and minced
• 1 thumb-size ginger, peeled and julienned
• 1 (3 to 4 pounds) whole chicken, cut into parts
• 1 tablespoon fish sauce
• 1 can (13.5 ounces) coconut milk
• ½ cup water
• 4 Thai chili peppers, stemmed and chopped
• ½ red bell pepper, seeded, cored and sliced into strips
• ½ green bell pepper, seeded, cored and sliced into strips
• salt and pepper to taste

US CustomaryMetric

Instructions

• In a wide skillet over medium heat, heat oil. Add potatoes and cook, turning as needed, until lightly browned. With a slotted spoon, remove potatoes from the pan and drain on paper towels.
• Remove excess oil from pan except for about 2 tablespoons. Add onions, garlic, and ginger and cook until softened.
• Add chicken and cook until lightly browned.
• Add fish sauce and cook for about 1 minute.
• Add coconut milk, water, and chili peppers. Bring to a simmer, skimming any scum that floats on top.
• Lower heat, cover, and continue to cook for about 20 to 25 minutes or until chicken is cooked through and liquid is reduced.
• Add potatoes and cook for about 3 to 5 minutes or until potatoes are tender and sauce is thickened.
• Add bell peppers and cook for another 1 to 2 minutes or until tender yet crisp.
• Season with salt and pepper to taste. Serve hot.

Notes

• Cut chicken in uniform size to ensure even cooking.
• For a smooth consistency, simmer and do not boil the coconut milk as it might curdle or separate in high-heat cooking.
• Pan-fry the potatoes to keep them from falling apart when finished off in the sauce.

Video

Nutrition Information

Calories: 508kcal, Carbohydrates: 16g, Protein: 28g, Fat: 38g, Saturated Fat: 18g, Cholesterol: 95mg, Sodium: 345mg, Potassium: 844mg, Fiber: 3g, Sugar: 3g, Vitamin A: 811IU, Vitamin C: 76mg, Calcium: 57mg, Iron: 6mg

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”