Try this Chicken Binakol made extra flavorful with coconut juice, ginger, and lemongrass. Delicious and refreshing, this Filipino soup is perfect on its own or with steamed rice!
If food blogging were just a matter of cooking, I'd probably have a lot more recipes on Kawaling Pinoy than the 600-plus Filipino recipes we currently have. But then, food blogging is a much bigger process that involves nitty-gritty stuff like photography and writing.
Sometimes, I'd sit in front of my computer for hours, twiddling my thumbs, at a loss for words on how to describe a dish. I mean, really, how many different ways can I say delicious? This chicken binakol, however, requires no fancy introduction. All I need to describe its flavors are three letters. O.M.G.
Ingredient notes
I was eating a bowl of it-piping-hot from the pot- and I couldn't get over how seriously good it was. With succulent chicken, papaya chunks, and green spinach in a peppery ginger broth, it's kind of like chicken tinola but with a particular je ne sais quoi which makes it so much better. The addition of earthy lemongrass, tender young coconut, and sweet coconut juice takes it a notch above. It's a hearty and tasty soup you'll love year-round!
What is Binakoe na Manok
Binakol is a type of Filipino soup that originated from the Aklan province. It's traditionally cooked in a fresh node of bamboo or halved coconut shells.
The dressed native chicken is pounded or beaten down to make the meat tender, cut into serving pieces, and cooked low and slow in coconut water with onions, ginger, and lemongrass. Aeabihig leaves, or fruits, are usually added for a hint of sourness as well as papaya or chayote, and leafy vegetables such as fresh chili leaves or spinach complete the dish.
Helpful tips
- Use bone-in chicken cut into serving parts for maximum flavor. If you have access to free-range chicken, so much the better. Native na manok is higher in protein and lower in fat than commercial broilers, and its long cooking time brings a more intense taste.
- For the best texture, choose young coconut that's meaty yet tender.
How to serve and store
- Chicken binakol is a delicious soup traditionally enjoyed as a main dish for lunch or dinner. Serve with steamed rice for a hearty and tasty meal!
- To store leftovers, cool them completely and transfer them to a container with a tight-fitting lid. Refrigerate for up to 3 days or freeze for up to 2 months.
- Reheat in a saucepan over medium heat to 165 F.
More soup recipes
Ingredients
- 2 stalks lemongrass
- 1 tablespoon canola oil
- 1 onion, peeled and sliced thinly
- 3 cloves garlic, peeled and minced
- 1 thumb-size ginger, peeled and julienned
- 1 (about 3 to 4 pounds) whole native chicken, cut into serving parts
- 1 tablespoon fish sauce
- 4 cups coconut juice
- 1 cup young coconut meat (buko)
- 1 green papaya, peeled and cut into cubes
- 1 bunch spinach, stemmed and leaves separated
Instructions
- Cut the stem and leaf ends of the lemongrass. Peel a few layers to get to the white part. Cut into 2-inch lengths and pound until with the back of a knife to release flavor. Set aside.
- In a pot over medium heat, heat oil. Add onions, garlic, and ginger. Cook until softened.
- Add chicken and cook until color changes and juices run clear.
- Add fish sauce and cook for about 1 minute.
- Add coconut juice and bring to a boil, skimming any scum that may float on top.
- Add lemongrass.
- Lower heat, cover and continue to cook for about 20 to 25 minutes or until chicken is cooked through.
- Add papaya and cook for about 3 to 5 minutes or until tender.
- Add coconut meat and cook until heated through.
- Season with salt and pepper to taste.
- Add spinach leaves, pushing down into the broth. Turn off heat and cover pot. Serve hot.
Notes
- Use bone-in chicken cut into serving parts for maximum flavor. If you have access to free-range chicken, so much the better. Native na manok is higher in protein and lower in fat than commercial broilers, and its long cooking time brings a more intense taste.
- For the best texture, choose young coconut that's meaty yet tender.
Video
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Dennis manalo says
Excellent thanks
Telai says
Wow I’ve been born ilonggo and my family is the best cook and a really native of iloilo chicken binakol is cook with most aromatic ingredients with lemon grass coconut water,coconut meat chicken salt pepper onions garlic sa kawayan o sa claypot options ingredients are carrots n potatoes i haven’t seen spinach on it wow ha parang tinulang manok
Ivy Canlas says
It’s sweet for me and my mom’s palettes and did not become a fan of the dish but it was a good try from the usual food we eat rotationally.
Norberto "Norby" Bautista says
The original Chicken Binakol is a native Mindanao recipe. Your Binakol recipe seems much more aromatic, flavorful and with much more vegetables than the one I used to cook. We usually cook this dish for guests and visitors. The buko or young coconut gives it a much more sweeter and flavorful taste. I will try your recipe. I've been reading your blogs for a year now... and looking at new ways of improving Filipino dishes. Thank you for having such a wonderful blog... it sure takes a lot of effort to maintain this. By the way... I'm a horticulturist / agriculturist and loves cooking. My blogs is about garden plants. But aside from gardening and biology teaching, cooking is also one of my favorite skill especially when with my family. Keep up the good work and write some more 🙂 God bless.
Lalaine Manalo says
Hi Norby. Thank you for your thoughtful comment! Also grateful that you follow our blog! Let us know how it goes when you try the recipe.
Renelen says
Bv iloilo yun galing, may words ba na "binakol sa Mindanao mga bisaya?" Binakol means pinalo. Nag ka ganyan lng sa inyu seguro kasi dinala ng ilongo dyan
Renelen says
Bv ilongo yan, wla yan sa mindanao
Cris Anne Perez says
I just started out on our food blog and I can't believe the effort needed to ensure it's running. I look up to blogs like yours and inspire myself that it's worth it.
Anyway, I haven't tasted this yet but your pictures of it are so gorgeous I feel the need to try. I'll surely let you know once I get the chance to try this. Thank you so much for sharing this recipe! 🙂
Lalaine says
Yes, maintaining a cooking blog really needs a lot of time and work but so enjoyable and rewarding. Wishing you much success on your new blog 🙂
Alivin clark says
I Love CHICKEN BINAKOL Last Time I eat CHICKEN BINAKOL On ortegosdeli Really Great Stuff