Chicken Binakol
Prep time
Cook time
Total time
Recipe type: Main Entree
Cuisine: Filipino
Yield: 4 Servings
  • 2 stalks lemongrass
  • 1 tablespoon 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 chicken, cut into serving parts
  • 1 tablespoon fish sauce
  • 4 cups coconut juice
  • 1 cup young coconut meat
  • 1 green papaya, peeled and cut into cubes
  • 1 bunch spinach (or fresh chili leaves), ends trimmed
  1. Cut the stem and leaf ends of the lemongrass and peel a few layers until you get to the white part. Cut into 2-inch lengths and then pound until flattened to release flavor. Set aside.
  2. In a pot over medium heat, heat oil. Add onions, garlic, ginger and lemongrass. Cook, stirring frequently, until lightly browned and aromatic.
  3. Add chicken and cook, stirring occasionally, for about 5 to 7 minutes or until chicken changes color and juices run clear. Add fish sauce and cook for about 1 to 2 minutes.
  4. Add coconut juice and bring to a boil, skimming any scum that may float on top. Lower heat, cover and continue to cook for about 30 to 35 minutes or until chicken is cooked through.
  5. Add papaya and cook for about 3 to 5 minutes until tender. When papaya is almost done, add coconut meat and cook until heated through. Season with salt and pepper to taste. Add spinach leaves, pushing down into broth. Turn off heat and cover pot. Serve hot.
Recipe by kawaling pinoy at