Ginataang Manok (Filipino Coconut Chicken Stew)

1 small whole chicken (about 1.2–1.5kg), jointed
1 onion, cut into wedges
4 garlic cloves, roughly chopped
40g ginger, roughly chopped
1 large green chilli, pierced
300g green papaya, peeled and cut into chunks
400ml coconut milk
2 tablespoons vegetable oil

The Seasoning
1 teaspoon smoked paprika
1 teaspoon salt
½ teaspoon black pepper

PREPARATION

1. Joint the chicken into serving pieces, keeping the skin and bones intact. Cut the onion into wedges, roughly chop the garlic and ginger, pierce the chilli and peel and chop the green papaya into chunky pieces.

COOKING

1. Heat a large casserole or wok with a little vegetable oil and gently cook the onions until softened.
2. Add the garlic, ginger and pierced chilli, stirring until fragrant.
3. Meanwhile, heat a separate frying pan with a little oil and sear the chicken pieces skin-side down until golden on both sides.
4. Stir the smoked paprika into the onion mixture and cook briefly to release its flavour.
5. Pour in the coconut milk, scraping the bottom of the pan to lift any caramelised bits into the sauce.
6. Season the chicken with the salt and black pepper, then add it to the coconut stew.
7. Bring to a gentle boil and simmer for 5–10 minutes.
8. Add the green papaya to the pot.
9. Continue simmering for 10–15 minutes, until the chicken is cooked through and the papaya is tender but still holding its shape.
10. Taste and adjust the seasoning if needed.
11. Serve hot with steamed jasmine rice.

School of Wok Tips

• Searing the chicken separately gives the skin better colour and adds extra flavour to the stew.
• Green papaya should become tender while still retaining a slight bite.
• Stir the coconut milk well to release any caramelised flavours from the base of the pan.
• Smoked paprika isn't traditional but adds a subtle smoky depth inspired by the Spanish influence on Filipino cuisine.

FAQs

What can I use instead of green papaya?
Underripe melon, firm apples or chayote make excellent substitutes with a similar texture.

Can I use chicken thighs instead of a whole chicken?
Yes, bone-in chicken thighs work particularly well and stay juicy during simmering.

Can I make this ahead of time?
Yes. The flavours develop beautifully overnight, making it an excellent make-ahead stew.