Ginataang Manok [Chicken in Coconut Milk] (Panlasang Pinoy)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
14 oz chicken, cut into serving pieces400 mL coconut milk1/2 bunch spinach2 tbsp garlic, minced1 large onion, sliced2 tbsp ginger, julienned8 ounces green papaya, wedged1/2 tsp paprika (optional)1 piece long green chili (optional)4 pieces Thai chili (or siling labuyo if available), chopped (optional)2 tbsp cooking oilSalt and pepper to taste
1. Heat the cooking pot and pour-in the cooking oil.
2. Sauté the garlic, onion, and ginger.
3. Add the chicken and cook until the color of the outer part turns light brown.
4. Pour-in the coconut milk while stirring and bring to a boil.
5. Sprinkle some paprika then simmer for 30 minutes of until the chicken is tender and the coconut milk becomes thick.
6. Add the long green chili and Thai chili then simmer for 5 minutes
7. Add the green papaya then simmer for 5 to 8 minutes.
8. Put-in the spinach, salt, and pepper then simmer for 3 minutes.
9. Turn-off the heat then transfer the cooked chicken to a serving plate
10. Serve hot. Share and enjoy!
Serving Size: Serves 2 healthy portions or 4 small ones
2. Sauté the garlic, onion, and ginger.
3. Add the chicken and cook until the color of the outer part turns light brown.
4. Pour-in the coconut milk while stirring and bring to a boil.
5. Sprinkle some paprika then simmer for 30 minutes of until the chicken is tender and the coconut milk becomes thick.
6. Add the long green chili and Thai chili then simmer for 5 minutes
7. Add the green papaya then simmer for 5 to 8 minutes.
8. Put-in the spinach, salt, and pepper then simmer for 3 minutes.
9. Turn-off the heat then transfer the cooked chicken to a serving plate
10. Serve hot. Share and enjoy!
Serving Size: Serves 2 healthy portions or 4 small ones
Nutritional Info Amount Per Serving
- Calories: 529.4
- Total Fat: 28.0 g
- Cholesterol: 115.0 mg
- Sodium: 457.1 mg
- Total Carbs: 18.1 g
- Dietary Fiber: 3.8 g
- Protein: 52.2 g
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