GINATAANG MANOK

History

This chicken recipe involves sauteing chicken with onion, garlic, and ginger, then stewing in coconut cream. To make the dish more flavorful, native chicken is used.

Ginataang Manok

 

Ingredients
    • ¼ cup oil
    • 2 medium potatoes, peeled and quartered
    • ½ red bell pepper, seeded, cored and sliced into strips
    • ½ green bell pepper, seeded, cored and sliced into strips
    • 1 onion, peeled and sliced thinly
    • 2 cloves garlic, peeled and minced
    • 1 (3 to 4 pounds) whole chicken, cut into parts
    • 1 tablespoon fish sauce
    • 1 (14 ounces) can coconut milk
    • ½ cup water
    • 4 to 5 Thai chili peppers, stemmed and chopped
    • 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 pan and drain on paper towels.
  2. Add bell peppers and cook, stirring frequently, for about 30 seconds. With a slotted spoon, remove and drain on paper towels.
  3. Remove excess oil from pan except for about 2 tablespoons. Add onions and garlic and cook, stirring regularly, until limp.
  4. Add chicken and cook, turning as needed, for about 3 to 5 minutes or until lightly browned and juices run clear. Add fish sauce and cook for 1 to 2 minutes.
  5. Add coconut milk and chili peppers. Bring to a simmer. Lower heat, cover, and continue to cook for about 20 to 25 minutes or until chicken is cooked through and sauce is reduced.
  6. Add potatoes and cook for about 3 to 5 minutes or until potatoes are tender and sauce is thickened. Add bell peppers and cook for another 1 to 2 minutes or until heated through but still crisp. Season with salt and pepper to taste. Serve hot.

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