Get ready to transport your kitchen to the vibrant streets of the Philippines with this mouthwatering Spicy Chicken in Coconut Milk (Ginataang Manok) that promises to deliver an explosion of flavors in every single bite! This legendary Filipino dish combines the rich, creamy texture of coconut milk with the fiery kick of green chili peppers, creating a culinary masterpiece that will have your family and friends begging for seconds. Whether you're a spice lover or just looking to explore authentic Filipino cuisine, this recipe is your ticket to a delicious adventure that's both simple to make and incredibly satisfying.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: Filipino
Serves: 4 servings
Ingredients
- 1 kg chicken, cut into pieces
- 1 can coconut milk
- 2 tablespoons fish sauce
- 3-4 green chili peppers
- 1 onion, sliced
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- Salt and pepper to taste
Instructions
- Prepare the chicken by washing and patting dry with paper towels. Season the chicken pieces with salt and pepper, ensuring even coating.
- Heat a large deep skillet or cooking pot over medium-high heat. Add a small amount of oil and brown the chicken pieces on all sides until they develop a golden color, approximately 5-7 minutes. Remove chicken and set aside.
- In the same pan, sauté minced garlic, ginger, and sliced onions until fragrant and onions become translucent, about 2-3 minutes.
- Return the browned chicken to the pan and pour in the coconut milk. Add fish sauce and stir gently to combine all ingredients.
- Slice green chili peppers and add them to the mixture. These will provide the spicy element to the dish.
- Reduce heat to low, cover the pan, and simmer for 30-35 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- Check that chicken is fully cooked by ensuring internal temperature reaches 165°F (74°C). The sauce should thicken slightly during cooking.
- Taste and adjust seasoning with additional salt, pepper, or fish sauce if needed.
- Remove from heat and let rest for 5 minutes before serving. Serve hot with steamed rice.
Tips
- Choose the right chicken: Use bone-in chicken pieces for more flavor and juiciness. Thighs and drumsticks work best for this recipe.
- Brown the chicken thoroughly: Take your time when browning the chicken to develop a deep, golden color. This step adds incredible depth of flavor to the final dish.
- Control the spice level: Adjust the number of green chili peppers based on your heat tolerance. Remove seeds for less heat or add more for an extra spicy kick.
- Low and slow is the key: Simmer the dish on low heat to allow the flavors to meld together and the chicken to become tender.
- Use fresh ingredients: Fresh garlic, ginger, and onions will elevate the taste of your Ginataang Manok significantly.
- Don't rush the cooking process: Let the chicken simmer in the coconut milk to absorb all the delicious flavors and become incredibly tender.
- Check for doneness: Always ensure the chicken reaches an internal temperature of 165°F (74°C) for food safety.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 5g
Protein: 35g
Fat: 28g
Saturated Fat: 18g
Cholesterol: 120mg
