*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Wonderful tasting easy recipe! I didn't have fresh ginger so I used powdered. I also used boneless chicken breasts and only one can of coconut milk because that's all I had. And it was still delicious! Even my kids loved it... and ate the spinach. shock I'd like to try this recipe exactly the way it's written sometime. I'm sure it would be even better. I served this over jasmine rice with a side of stir-fried veggies (eggplant zucchini red and yellow peppers). Delicious healthy quick dinner.
Delicious -- please note I did not follow the recipe as written however like other reviewers have mentioned the flavor combination was a great starting point. How I cooked this: Heated 1 Tbsp butter in a pot that I could cover later browned 2 chicken breasts on both sides in the butter. After browning I cut the chicken into smaller pieces to cook faster. I added 1 can of coconut milk into the pot and also added ground ginger garlic powder and onion powder salt and pepper. Cooked with lid slightly propped open for about 20 minutes. Threw in some pre-washed spinach leaves and it was good to go.
This is my recipe submission, and of course, I love this dish having grown up eating this at my mother's table. It is definitely rich and not for the calorie counters! I can see why some call it a greasy dish as it uses skin-on chicken in addition to rich, creamy coconut milk. If you prefer a lighter version (as my husband does) just use boneless skinless chicken breasts. You won't get the same depth of flavor without the chicken fat, but it will still be very tasty and a bit lighter in the belly. Also, some tasty additions I've found for this recipe are a bit of chopped garlic and thinly sliced yellow squash.
The flavors were good and the recipe was simple enough but this meal was VERY greasy. I followed the recipe exactly and served it over rice as suggested and I feel very bloated. Not sure if it is the chicken or the coconut that makes it so fatty.
I made this exactly as directed and served with jasmine rice. Followed another's recommendation and added sliced green onion which was a great touch. I really liked this recipe and plan to make it again. Thanks!
Put this together in my dutch oven. I'm not a fan of dark meat and my family is only 3 people large so I made this with a pound of breast and only 1 can of coconut milk. Used the whole package of spinach and all suggested ginger for extra flavor. It was still too bland for me so I shook in a healthy amount of garlic powder and ground ginger at the end (and of course more salt). Served with brown rice and the family really enjoyed it. I will definitely make this again - thank you for sharing your family recipe!! Even though I tweaked it to my tastes I still really appreciate the starting point.
while making this i confess i didnt think it would turn out so good. but i quite like it and will b making again once i have all ingredients. like others suggested i used chicken breast and added some garlic. i halved the recipe and added fresh milk tomards the end too as it got kinda dry.(didnt have anymore coconut milk). will try to make the original 'with fat' version some time too.
ok - i used chicken breasts and ground ginger too bc that is what I had- and added patis onion and fresh garlic.. what Filipino dish is complete with out Patis? I think it needs more flavor- I am going to add some other things- and that will turn it into a whole new recipe.
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