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Ginataang Manok

Ginataang Manok

Ginataang manok is easy to make and full of flavor. It's loaded with moist chicken, potatoes, bell peppers, and a spicy coconut sauce for a creamy dish that pairs well with steamed rice.

⏱ Prep: 0 min ⏱ Cook: 400 min

Ingredients

  • 0.25 cup canola oil
  • 2 medium potatoes, peeled and quartered
  • 1 onion, peeled and sliced thinly
  • 2 clove garlic, peeled and minced
  • 1 thumb-size ginger, peeled and julienned
  • 1 (3 to 4 pounds) whole chicken, cut into parts
  • 1 tbsp fish sauce
  • 1 can coconut milk
  • 0.5 cup water
  • 4 piece Thai chili peppers, stemmed and chopped
  • 0.5 piece red bell pepper, seeded, cored and sliced into strips
  • 0.5 piece green bell pepper, seeded, cored and sliced into strips
  • 0 salt and pepper to taste

Instructions

  1. Put large skillet on medium heat and warm up some oil. Add potatoes and cook, turning as needed, until lightly browned. With a slotted spoon, remove potatoes from the pan and drain on paper towels.

  2. Sauté garlic, onion, ginger until they soften and smell nice.

  3. Add chicken and Cook it until golden at the edges.

  4. Add fish sauce and cook for about 1 minute.

  5. Add coconut milk, water, and chili peppers. Bring it to a simmer, skimming any scum that floats on top.

  6. Lower heat, cover, and Keep cooking for about 20 to 25 minutes or until chicken is cooked through and liquid is reduced.

  7. Add potatoes and cook for 3 to 5 minutes or until potatoes are tender and sauce is thickened.

  8. Add bell peppers and cook for another 1 to 2 minutes or until tender yet crisp.

  9. Add salt and pepper to taste. Serve it while it's hot.

  10. Cut chicken in uniform size to ensure even cooking.

  11. For a smooth consistency, simmer and do not boil the coconut milk as it might curdle or separate in high-heat cooking.

  12. Pan-fry the potatoes to keep them from falling apart when finished off in the sauce.