Ginataang Manok: Filipino Spicy Chicken in Coconut Milk
If you want this dish to be even tastier, you can always opt to buy native chicken instead of the other types of chicken breeds usually sold in the supermarkets.
Course Main Course
Cuisine Filipino
Keyword Chicken, Coconut, Ginataang, Spicy
Prep Time 10 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour10 minutesminutes
Servings 5people
Calories 241kcal
Author Joost Nusselder
Cost $8
Ingredients
1kilochickencut into serving pieces
5pcsspicy red chili
3pcsspicy green pepper
14ouncescoconut cream (gata)
2tspturmeric powder
Dahon ng Sili
1thumbginger
4clovesgarliccrushed
1mediumred onionsliced
½chicken bouillon cube
Instructions
Heat a cooking pot and then pour the coconut cream (gata).
Add ginger, garlic, and onion. Stir and let boil.
Put-in the chicken. Let the liquid reboil.
Add the chili and turmeric powder. Stir. Cover and simmer for 35 minutes.
Add the Dahon ng Sili. Stir and cook for 5 minutes.
Serve with Rice
Notes
Aside from Dahon ng Sili, you can replace the leaves with Malunggay or Sitaw.