Rating: 4.5 stars
42 Ratings
  • 5 star values: 25
  • 4 star values: 9
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 1

This is a Filipino chicken dish flavored with ginger and coconut milk. Each family has their own version. This is my mother's version. It's a rich dish that makes your kitchen smell so wonderful! Once my family smells the ginger frying and coconut milk simmering, they can't wait for it to be done so they can dig in! I salt it liberally as the coconut milk tends to hide the salt flavor.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the canola oil in a large skillet over medium heat and stir in the ginger slices. Cook and stir until fragrant and lightly browned. Remove ginger and set aside. Season chicken with salt and pepper. Place chicken in the same skillet over medium-high heat without crowding. Cook until chicken is lightly brown on all sides. Return the ginger to the skillet and add coconut milk. Bring to a boil, then cover the skillet with the lid tilted to allow steam to escape. Reduce heat to medium-low and simmer until the chicken is no longer pink at the bone, stirring occasionally, about 30 minutes.

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  • Stir in the spinach. Simmer uncovered until spinach is warmed through, 8 to 12 minutes. Season with salt and pepper, as necessary.

Nutrition Facts

709 calories; protein 39.4g; carbohydrates 7g; fat 59.7g; cholesterol 102.6mg; sodium 147.8mg. Full Nutrition
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