Chicken Binakol

4.72 from 7 votes

Chicken Binakoe is a classic Filipino soup made with coconut juice, papaya, spinach, and lemongrass. It's delicious, refreshing, and perfect for cold weather!

Prep Time15

Cook Time45

Total Time1

Course: Main Entree

Cuisine: Filipino

Servings: Servings

Calories: 575kcal

Author: Lalaine Manalo

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

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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.

Video

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.

Nutrition