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Ginataang Manok and Kalabasa

Ginataang Manok and Kalabasa

Chicken cooked in rich coconut milk — creamy, mild, and deeply satisfying. A staple Filipino cooking method from the Bicol region.

Prep: 10 min Cook: 40 min

Ingredients

  • 2 large bs. chicken (cut into serving pieces)
  • 2.5 cup kalabasa (squash) (cubed )
  • 3.25 cup malunggay leaves
  • 1 piece onion (chopped)
  • 4 clove garlic (chopped)
  • 1.5 cup water
  • 3 tbsp oil

Instructions

  1. Heat oil in a cooking pot.

  2. Once the oil gets hot, pan fry the chicken for 2 minutes per side. Remove from the pot. Set aside.

  3. Saute onion and garlic using remaining oil until the onion softens.Put the chicken back into the pot.

  4. Make the gata mixture by combining Knorr Ginataang Gulay Mix and water. Stir until the powder completely dilutes. Pour the gata into the pot. Let boil. Cover and for 25 minutes using low to medium heat. Note: add more water if needed.

  5. Add kalabasa. Cover and cook for 7 to 8 minutes.

  6. Add malunggay leaves. Stir and cook for 2 minutes.

  7. Tranfer to a serving bowl. Serve.