Ginataang manok is easy to make and full of flavor. It’s loaded with moist chicken, potatoes, bell peppers, and a spicy coconut sauce for a creamy dish that pairs well with steamed rice.
Of all the types of cooking in our cuisine, ginataan is one of my favorites to make. Nothing beats the taste of succulent meat or vegetables swimming in a rich, creamy coconut sauce in my book!
I have a few recipes on the blog, such as ginataang kalabasa at sitaw, ginataang seafood, and Bicol Express, and I am excited to include this ginataang manok on the list.
If you’re looking for the perfect dish for busy weeknights, it can’t get easier than this! With simple pantry ingredients and less than 30 minutes of cook time, you’ll be pleasantly surprised by the wonderful flavors this creamy chicken in spicy coconut sauce brings to the table in minutes!
Ingredient notes
- The recipe calls for a whole chicken, but any choice of parts, such as wings or thighs, will do. You can also substitute boneless meat for ease of prep, although bone-in delivers the most flavor.
- I like to add potatoes and bell peppers to extend servings deliciously, but eggplant, papaya, chayote, kalabasa, pechay, spinach, or malunggay leaves are also great options.
How to serve and store
- Ginataang Manok is delicious for lunch or dinner paired with steamed rice.
- Store leftovers in a container with a tight-fitting lid and keep in the refrigerator for up to 3 days. I don’t normally freeze dishes with coconut milk as the sauce tends to separate when frozen and thawed. It will be safe to eat but might look slightly grainy.
- To reheat, place in a saucepan and warm up over medium-low heat to an internal temperature of 165 F. Add water or coconut milk to loosen the consistency, and adjust the taste with salt and pepper if needed.
