"This is a Filipino chicken dish flavored with ginger and coconut milk. Each family has their own version. This is my mother's version. It's a rich dish that makes your kitchen smell so wonderful! Once my family smells the ginger frying and coconut milk simmering, they can't wait for it to be done so they can dig in! I salt it liberally as the coconut milk tends to hide the salt flavor." — daplo
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sliced fresh ginger
1 (5 pound)
whole chicken, cut into pieces
salt and ground black pepper to taste
2 (14 ounce) cans
1 (10 ounce) package
frozen chopped spinach, thawed and drained
Wonderful tasting, easy recipe! I didn't have fresh ginger so I used powdered. I also used boneless chicken breasts, and only one can of coconut milk because that's all I had. And it was still delicious! Even my kids loved it ... and ate the spinach. *shock* I'd like to try this recipe exactly the way it's written sometime. I'm sure it would be even better. I served this over jasmine rice with a side of stir-fried veggies (eggplant, zucchini, red and yellow peppers). Delicious, healthy, quick dinner.
The flavors were good and the recipe was simple enough, but this meal was VERY greasy. I followed the recipe exactly and served it over rice as suggested, and I feel very bloated. Not sure if it is the chicken or the coconut that makes it so fatty.
Delicious -- please note I did not follow the recipe as written, however like other reviewers have mentioned, the flavor combination was a great starting point. How I cooked this: Heated 1 Tbsp butter in a pot that I could cover later, browned 2 chicken breasts on both sides in the butter. After browning, I cut the chicken into smaller pieces to cook faster. I added 1 can of coconut milk into the pot and also added ground ginger, garlic powder and onion powder, salt and pepper. Cooked with lid slightly propped open for about 20 minutes. Threw in some pre-washed spinach leaves and it was good to go.
This is my recipe submission, and of course, I love this dish having grown up eating this at my mother's table. It is definitely rich and not for the calorie counters! I can see why some call it a greasy dish as it uses skin-on chicken in addition to rich, creamy coconut milk. If you prefer a lighter version (as my husband does) just use boneless skinless chicken breasts. You won't get the same depth of flavor without the chicken fat, but it will still be very tasty and a bit lighter in the belly. Also, some tasty additions I've found for this recipe are a bit of chopped garlic and thinly sliced yellow squash.
I made this exactly as directed and served with jasmine rice. Followed another's recommendation and added sliced green onion which was a great touch. I really liked this recipe and plan to make it again. Thanks!
Put this together in my dutch oven. I'm not a fan of dark meat, and my family is only 3 people large, so I made this with a pound of breast, and only 1 can of coconut milk. Used the whole package of spinach and all suggested ginger for extra flavor. It was still too bland for me, so I shook in a healthy amount of garlic powder and ground ginger at the end (and of course more salt). Served with brown rice, and the family really enjoyed it. I will definitely make this again - thank you for sharing your family recipe!! Even though I tweaked it to my tastes, I still really appreciate the starting point.
while making this i confess i didnt think it would turn out so good. but i quite like it and will b making again once i have all ingredients. like others suggested, i used chicken breast and added some garlic. i halved the recipe and added fresh milk tomards the end too as it got kinda dry.(didnt have anymore coconut milk). will try to make the original 'with fat' version some time too.
* Percent Daily Values are based on a 2,000 calorie diet.
Ginataang Manok (Chicken Cooked in Coconut Milk)
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 537
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