One of my favorite recipes in cooking chicken is the Ginataang Manok (Chicken in Coconut Milk) simply because it is easy and fairly quick to cook. Since I hailed from the beautiful island of Bohol, my version of this chicken is greatly influenced by the place.
Before we start, it is important that I share with you a certain condiment that makes this recipe more sumptuous and delicious. The one I’m referring to is the achuete. Achuete can be found anywhere in the Philipines especially in Bohol. The tree grows from 4-6 meters in height and has oval-shaped leaves. This tree bears a fruit and the seeds you find inside the fruit is what makes a dye. The seeds are used locally as food coloring. It gives out an orange or yellowish food coloring. I specifically purchased achuete paste because just a small addition gives out a bolder and rich color to your recipe. I feel that Ginataang manok added with this condiment definitely makes the dish more palatable.
photo credit: Flickriver
1 medium-sized coconut (grated)
1/2 kilo chicken (cut)
1 medium sliced Sayote (Chayote)
pinch of achuete paste
How to Prepare the Coconut Milk?
Add 1 cup of water to the grated coconut. Squeeze the coconut milk and set aside. Add another 2 cups water to your grated coconut, squeeze and set aside.
How to Cook Ginataang Manok (Chicken in Coconut Milk)?
- In a pan, fry the chicken first with a little bit of vinegar in about 2 minutes.
- Once done, add the onion, ginger, lemongrass, coconut milk (the second batch) and bring it to a boil.
- When the chicken is tender, add the salt, malunggay leaves, the achuete paste, sayote and the coconut milk (first batch).
- Simmer for another 3 minutes and you’re done.
If you want to check more of the chicken recipes, please click here.