Of all the types of cooking in our indigenous cuisine, ginataan is one I indulge in frequently. I love adobo like the next Filipino but succulent meat or vegetables swimming in a rich, creamy coconut sauce is what whets my appetite like no other. I have so many favorite ways to prepare this dish and I am excited to include this ginataang manok to the list.
I add pan-fried potatoes and bell peppers to my ginataang manok to deliciously extend servings but you can easily substitute eggplant, papaya, pechay or spinach if you prefer. I guess you can say my version is sort of like chicken curry but sans the curry. 🙂
Folks, dinner can’t any easier than this! Requiring simple pantry ingredients and less than 30 minutes of cook time, you’ll be pleasantly surprised by the wonderful flavors it brings to the table in a breeze. Enjoy!
- ¼ cup oil
- 2 medium potatoes, peeled and quartered
- ½ red bell pepper, seeded, cored and sliced into strips
- ½ green bell pepper, seeded, cored and sliced into strips
- 1 onion, peeled and sliced thinly
- 2 cloves garlic, peeled and minced
- 1 (3 to 4 pounds) whole chicken, cut into parts
- 1 tablespoon fish sauce
- 1 (14 ounces) can coconut milk
- ½ cup water
- 4 to 5 Thai chili peppers, stemmed and chopped
- salt and pepper to taste
- In a wide skillet over medium heat, heat oil. Add potatoes and cook, turning as needed, until lightly browned. With a slotted spoon, remove potatoes from pan and drain on paper towels.
- Add bell peppers and cook, stirring frequently, for about 30 seconds. With a slotted spoon, remove and drain on paper towels.
- Remove excess oil from pan except for about 2 tablespoons. Add onions and garlic and cook, stirring regularly, until limp.
- Add chicken and cook, turning as needed, for about 3 to 5 minutes or until lightly browned and juices run clear. Add fish sauce and cook for 1 to 2 minutes.
- Add coconut milk and chili peppers. Bring to a simmer. Lower heat, cover, and continue to cook for about 20 to 25 minutes or until chicken is cooked through and sauce is reduced.
- Add potatoes and cook for about 3 to 5 minutes or until potatoes are tender and sauce is thickened. Add bell peppers and cook for another 1 to 2 minutes or until heated through but still crisp. Season with salt and pepper to taste. Serve hot.