As many might have noticed, coconut milk plays a huge part in Filipino cuisine. DifferentFilipino or Pinoy recipes require the use of coconut milk and coconut juice. I think that this is a good thing because we are making the most out of what is abundant to us but let’s keep in mind that there are some people that still need to develop their taste buds for these types of dishes. Don’t be afraid to try if you are one of those people. It just takes a few baby steps to get there; it’s time to experience the great taste that you are missing.
Try this Ginataang Manok recipe.
2 lbs chicken, cut into serving pieces
2 cups coconut milk
1/2 bunch spinach
2 tbsp garlic, minced
1 large onion, sliced
2 tbsp ginger, julienned
8 ounces green papaya, wedged
1/2 tsp paprika (optional)
1 piece long green chili (optional)
4 pieces Thai chili (or siling labuyo if available), chopped (optional)
2 tbsp cooking oil
Salt and pepper to taste
1. Heat the cooking pot and pour-in the cooking oil.
2. Sauté the garlic, onion, and ginger.
3. Add the chicken and cook until the color of the outer part turns light brown.
4. Pour-in the coconut milk while stirring and bring to a boil.
5. Sprinkle some paprika then simmer for 30 minutes of until the chicken is tender and the coconut milk becomes thick.
6. Add the long green chili and Thai chili then simmer for 5 minutes
7. Add the green papaya then simmer for 5 to 8 minutes.
8. Put-in the spinach, salt, and pepper then simmer for 3 minutes.
9. Turn-off the heat then transfer the cooked chicken to a serving plate
10. Serve hot. Share and enjoy!
Nina Angela U. Aboga