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Filipino Chicken Stew

Prep: 20 mins

Cook: 30 mins

A comforting and homely one-pot chicken stew

  • 3-4 cloves garlic, roughly chopped

  • 1 thumb sized piece ginger, roughly chopped

  • 1 large onion, cut into wedges

  • 1 tsp smoked paprika

  • 1 green papaya, sliced into chunks

  • 1 small free range corn fed chicken

  • 2 cans / 800 ml coconut milk (Savoy Brand)

  • 1 large green chilli

  • 3 Thai birdseye chillies

  • Salt & pepper

  • Vegetable oil

Preparation

  • Portion up the chicken into wings, legs,thighs, breasts and the backbone (roughly chop up the backbone for maximum flavour.)

Cooking

  • Add the vegetable oil to a large pot, covering the bottom well. Place the onions in first and wilt them down. While that is happening, sear the chicken pieces in a separate pan. Place them in the pan skin down first and sear for 3-4 minutes before turning. Once browned, set the chicken to the side.
  • Add some more oil to the onions, before you add the ginger, garlic and chilis. Once those have cooked for a few minutes, add the paprika and stir in. Pour the coconut milk in when the onions start to catch. Stir well, scraping the browned bits off the bottom.
  • Season the chicken pieces, then place into the stew and boil for about 10-15 minutes if the chicken is big, 5 minutes if small. Then throw in the green papaya and cook for a further ten minutes. Add more seasoning and serve.

How To Make Ginataang Manok

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  • 3-4 cloves garlic, roughly chopped

  • 1 thumb sized piece ginger, roughly chopped

  • 1 large onion, cut into wedges

  • 1 tsp smoked paprika

  • 1 green papaya, sliced into chunks

  • 1 small free range corn fed chicken

  • 2 cans / 800 ml coconut milk (Savoy Brand)

  • 1 large green chilli

  • 3 Thai birdseye chillies

  • Salt & pepper

  • Vegetable oil


Preparation

  • Portion up the chicken into wings, legs,thighs, breasts and the backbone (roughly chop up the backbone for maximum flavour.)

Cooking

  • Add the vegetable oil to a large pot, covering the bottom well. Place the onions in first and wilt them down. While that is happening, sear the chicken pieces in a separate pan. Place them in the pan skin down first and sear for 3-4 minutes before turning. Once browned, set the chicken to the side.
  • Add some more oil to the onions, before you add the ginger, garlic and chilis. Once those have cooked for a few minutes, add the paprika and stir in. Pour the coconut milk in when the onions start to catch. Stir well, scraping the browned bits off the bottom.
  • Season the chicken pieces, then place into the stew and boil for about 10-15 minutes if the chicken is big, 5 minutes if small. Then throw in the green papaya and cook for a further ten minutes. Add more seasoning and serve.

How To Make Ginataang Manok

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

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