Chicken braised in coconut milk
Hi, I’m Krizell, a third culture kid and second-generation Filipino American. I’m passionate about preserving our Filipino heritage through food and hope you give these recipes a try!
Krizell•
January 4, 2026
Ginataang Manok is a comforting Filipino chicken stew simmered in rich, full-fat coconut milk with ginger, garlic, and tender vegetables. I grew up thinking I needed chayote or green papaya to make it the “right” way, but one day all I had were potatoes... so I used them. And it still tasted like home. This dish is a reminder that Filipino cooking has always been adaptable, rooted in using what you have and letting real life shape the flavor.
Heat neutral oil (1) in a pot over medium-high heat. Add the chicken (2 lb) and brown on all sides. Remove and set aside.
In the same pot, sauté the onion (½), garlic (4–6 cloves), and ginger (1 knob) until fragrant.
Return the chicken (2 lb) to the pot. Pour in the full-fat coconut milk (1 can) and then the can of water (½ can). Stir gently.
Bring to a gentle simmer for 15 minutes, sauce has reduced by about half.
Add the chayote, green papaya, or potatoes (2 cups). Cook for about 10 minutes, or until the vegetables are fork-tender.
Add the whole spinach (1 bunch) and let it wilt for 1–2 minutes. Season with salt (to taste), pepper (to taste), and fish sauce (to taste).
Taste and adjust seasoning. Serve warm with ricerice.
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