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Ginataang Manok (Chicken Cooked in Coconut Milk)
Ginataang Manok (Chicken Cooked in Coconut Milk)
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Prep Time:
5 minutes
Cook Time:
50 minutes
Total Time:
55 minutes
Elevate your chicken dish with fragrant ginger and creamy coconut milk - add pineapple for a tropical twist in pininyahang manok sa gata.
Ingredients:
  • 3 tablespoons canola oil
  • 0.5 cup sliced fresh ginger
  • 1 (5 pound) whole chicken, cut into pieces
  • salt and ground black pepper to taste
  • 2 (14 ounce) cans coconut milk
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
Instructions:
  • In a large skillet over medium heat, heat oil and add ginger. Sauté until fragrant and lightly browned. Remove ginger and set aside.
  • Season the chicken generously with salt and pepper. Sear the chicken in a hot skillet without overcrowding until it is evenly browned on all sides.
  • Add the ginger back to the skillet and pour in the creamy coconut milk. Let the mixture come to a gentle boil, then cover the skillet with the lid slightly ajar to release aromatic steam. Lower the heat to a medium-low setting and let it simmer, occasionally stirring, until the chicken is fully cooked and tender, which should take around 30 minutes.
  • Add the spinach to the mixture and let it simmer uncovered for 8 to 12 minutes until the spinach is heated through. Season with salt and pepper to taste.

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