Easy Coconut Chicken Recipe - Ginataang Manok at Home

Craving a taste of the Philippines that’s both comforting and incredibly simple to make? Look no further than Ginataang Manok! This classic Filipino chicken recipe using coconut milk is a beloved comfort food, celebrated for its creamy, savory sauce and tender chicken. If you're searching for an easy coconut chicken recipe that delivers big on flavor, you've found your match. Forget complicated steps – this filipino food recipe for dinner brings together everyday ingredients for a deliciously hearty meal that’s perfect for any night of the week. Get ready to discover why Ginataang Manok is a favorite pinoy dish for dinner and how effortlessly you can make this satisfying chicken and coconut milk stew right in your own kitchen!

Ingredients

• 2 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, or breast, cut into serving pieces)
• 2 tbsp cooking oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1-inch ginger, peeled and thinly sliced or grated
• 2 cans (13.5 oz each) full-fat coconut milk
• 1/2 cup water or chicken broth (optional, for thinning)
• 1 tbsp fish sauce (patis)
• 1/2 tsp black pepper
• 1 large potato, peeled and diced into 1-inch cubes
• 2 carrots, peeled and sliced into 1/2-inch rounds
• 1 bell pepper (any color), seeded and cut into 1-inch squares
• 2-3 green chilies (siling haba), optional, for mild heat
• Salt to taste

Directions

1. Prepare the Ingredients: Start by patting your chicken pieces dry. Dice the onion, mince the garlic, slice the ginger, and chop your potatoes, carrots, and bell peppers. If using, prepare your green chilies. Gather your coconut milk, fish sauce, and pepper.
2. Cook the Chicken: Heat the cooking oil in a large pot or Dutch oven over medium-high heat. Once hot, carefully add the chicken pieces, skin-side down first if applicable. Sauté the chicken until nicely browned on all sides. This step adds a lot of flavor! Remove the chicken from the pot and set aside.
3. Simmer with Aromatics & Coconut Milk: In the same pot, with the remaining oil, add the chopped onion and sauté until softened and translucent, about 3-5 minutes. Add the minced garlic and sliced ginger, cooking for another minute until fragrant. Pour in both cans of coconut milk, stir well, and bring the mixture to a gentle simmer. Return the browned chicken pieces to the pot. Season with fish sauce and black pepper.
4. Cook to Perfection: Cover the pot and let it simmer for 15-20 minutes, or until the chicken is tender. Then, add the diced potatoes, sliced carrots, and bell peppers. If using, add the green chilies. Continue to simmer, uncovered, for another 10-15 minutes, or until the vegetables are tender and the sauce has thickened slightly. Stir occasionally to prevent sticking.
5. Serve: Taste the sauce and adjust seasoning with more fish sauce or salt if needed. Serve your delicious Ginataang Manok hot, ideally with a generous helping of freshly steamed white rice. Enjoy your authentic filipino chicken stew with coconut milk!