GINATAANG MANOK (Chicken Coconut Milk Stew)

“GINATAAN” is one of my favorite type of Filipino cooking. It means to “cook in coconut milk”. It makes any dish creamy without using any dairy. It’s fragrant, slightly sweet, and has a nutty, unique, and delicious flavor. This “Ginataang Manok” or chicken cooked in coconut milk will guarantee to be your family’s new favorite! It has garlic, onions, ginger, fish sauce, bone-in chicken, and coconut milk. I’m not sure what part of the Philippines it originated, but my mom cooked it quite often when I was a little kid. Make sure to cook extra rice!

I’ve seen several versions of how to make Ginataang Manok online, but here is my take. I used bone-in chicken wings. You can also use chicken thighs and drumsticks. I don’t recommend chicken breast because it lacks fat and dries out easily. The chicken wings are sauteed seasoned in a generous amount of salt and freshly cracked black pepper and sauteed with garlic, onions, and ginger until brown on both sides. Coconut milk and fish sauce are then added. I’ve seen others use chicken bouillon or powder to enhance the chicken flavor, but I don’t think it’s necessary. Good quality fish sauce is enough to add umami to the dish. Simmered for 25 minutes until liquid is reduced and add any root and leafy vegetables you prefer. I used potatoes, carrots, and bell peppers.