Ginataang Manok
Spicy Chicken in Coconut Sauce is a Filipino stew that's easy to make and full of flavor. It's creamy, spicy, and delicious with steamed rice!
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/4 cup canola oil
- 2 medium potatoes, peeled and quartered
- 1 onion, peeled and sliced thinly
- 2 cloves garlic, peeled and minced
- 1 thumb-size ginger, peeled and julienned
- 1 (3 to 4 pounds) whole chicken, cut into parts
- 1 tablespoon fish sauce
- 1 can (13.5 ounces) coconut milk
- 1/2 cup water
- 4 Thai chili peppers, stemmed and chopped
- 1/2 red bell pepper, seeded, cored and sliced into strips
- 1/2 green bell pepper, seeded, cored and sliced into strips
- salt and pepper to taste
Instructions
- 1
In a wide skillet over medium heat, heat oil. Add potatoes and cook, turning as needed, until lightly browned. With a slotted spoon, remove potatoes from the pan and drain on paper towels.
- 2
Remove excess oil from pan except for about 2 tablespoons. Add onions, garlic, and ginger and cook until softened.
- 3
Add chicken and cook until lightly browned.
- 4
Add fish sauce and cook for about 1 minute.
- 5
Add coconut milk, water, and chili peppers. Bring to a simmer, skimming any scum that floats on top.
- 6
Lower heat, cover, and continue to cook for about 20 to 25 minutes or until chicken is cooked through and liquid is reduced.
- 7
Add potatoes and cook for about 3 to 5 minutes or until potatoes are tender and sauce is thickened.
- 8
Add bell peppers and cook for another 1 to 2 minutes or until tender yet crisp.
- 9
Season with salt and pepper to taste. Serve hot.