Chicken in Coconut Milk (Ginataang Manok)

By Allison Hammett

Recently, we had the privilege of having a Filipino pastor in our home. It was the first time he had been out of his country and I wanted to make something familiar to him. After looking up several recipes, I came upon this one. Not only were the ingredients readily available, but this dish was very easy to make. The creamy coconut milk paired wonderfully with the spicy, sweet ginger. It was absolutely delicious and was quickly added to our family favorites.  I altered the original recipe slightly by adding in fresh onions and garlic, and using all thighs instead of a whole chicken cut into pieces.  

Chicken in Coconut Milk (Ginataang Manok)
1 large onion sliced
4 cloves of garlic minced
1/2 cup thinly sliced ginger (a mandolin is great for this)
5 lbs of chicken (skinless thighs, or legs)
2 (14oz) canned coconut milk
1 (10oz) package frozen chopped spinach thawed and drained
salt and pepper to taste

 In a large skillet, saute the onion, ginger and garlic in oil. Cook until onion is translucent, being careful not to burn the garlic. Remove  onion mixture from pan and set aside. Brown chicken in the same pan over medium high heat. Return the onion mixture to the pan and add the coconut milk. Cover, reduce the heat to medium-low and bring to a simmer. Stirring occasionally, cook approximately 20-30 minutes or until chicken is no longer pink.. During the last 10 minutes of cooking, add the spinach and season with salt and pepper.

Serve with basmati or jasmine rice.

This serves a generous 6-8 people, however this recipe is easily halved by using 2-3 lbs of chicken and 1 can of coconut milk. It would also be easy to substitute chicken breasts and fresh chopped spinach!



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