The heartwarming Filipino classic, Ginataang Manok, brings together bold flavors in the simplest way—chicken pieces are simmered gently in creamy coconut milk, infused with the peppery warmth of ginger and finished with fresh greens. Each spoonful delivers tropical comfort with a savory aroma that’s both nostalgic and nourishing.
This dish is perfect for sharing at family dinners or cozying up with on a cool evening. It’s deeply rooted in Filipino culture, with every household adding its personal twist—some add chilies, others pineapple. But this version stays close to tradition, using pantry staples to create something truly soul-satisfying and rich in island character.
Full Recipe:
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3 tablespoons canola oil
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½ cup sliced fresh ginger
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1 (5-pound) whole chicken, cut into pieces
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Salt and ground black pepper to taste
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2 (14-ounce) cans coconut milk
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1 (10-ounce) package frozen chopped spinach, thawed and drained
Directions:
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Heat canola oil in a large skillet over medium heat. Stir in the ginger and sauté until fragrant and lightly browned. Remove and set aside.
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Season chicken pieces with salt and pepper. Place in the same skillet, avoiding overcrowding. Brown lightly on all sides.
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Return the browned ginger to the skillet and pour in the coconut milk. Bring to a boil, then cover with the lid tilted slightly to allow steam to escape.
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Reduce heat to medium-low and simmer for about 30 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink at the bone.
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Stir in thawed spinach and simmer uncovered for another 8–12 minutes, until heated through.
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Adjust seasoning with salt and pepper as needed. Serve hot with steamed rice.
Prep Time: 10 minutes | Cooking Time: 45 minutes | Total Time: 55 minutes
Kcal: 709 kcal | Servings: 6 servings
A Taste of the Philippines: Ginataang Manok (Chicken Cooked in Coconut Milk)
Ginataang Manok is more than just a recipe—it’s a story of heritage, flavor, and warmth. This iconic Filipino dish translates to “Chicken in Coconut Milk,” and is one of the most comforting meals you’ll find in Filipino cuisine. With its rich, creamy base made from coconut milk (“gata” in Tagalog) and a fragrant foundation of ginger, Ginataang Manok delivers an unforgettable depth of flavor that captures the tropical soul of the Philippines.
Found in households across the islands, this dish is a staple in both everyday meals and festive gatherings. Each bite is a delightful blend of savory, slightly sweet, and gingery notes—perfectly balanced by tender chicken and sometimes greens like spinach or moringa leaves.
Cultural and Historical Significance
Coconut milk-based dishes are deeply embedded in Filipino culinary traditions, particularly in the Bicol region where spicy and coconut-rich foods are the norm. Ginataang Manok is believed to have originated from rural areas where coconut trees grow abundantly, and families raise chickens in backyard farms. It’s a dish born of necessity and resourcefulness—simple yet rich, humble yet celebratory.
The act of cooking with coconut milk is so integral to Filipino cuisine that the term “ginataan” refers to any dish cooked in coconut milk. Whether sweet or savory, ginataan dishes reflect the adaptability and creativity of Filipino cooks. Ginataang Manok, specifically, is one of the most beloved savory variants, standing shoulder to shoulder with dishes like laing, bicol express, and ginataang kalabasa.
Flavor Profile: What Makes It Special
What sets Ginataang Manok apart is its layered flavor profile. At its core is coconut milk—rich, creamy, and slightly sweet—infused with the warmth of fresh ginger. The ginger not only balances the richness of the coconut milk but also provides a subtle spice and depth that makes the dish incredibly fragrant.
The chicken, typically bone-in for maximum flavor, absorbs all of the richness from the coconut milk as it simmers gently over low heat. As it cooks, the fat from the chicken blends with the coconut, creating a thick, luscious sauce that clings to every bite.
The addition of leafy greens like spinach or moringa (malunggay) introduces an earthy counterbalance to the otherwise creamy dish. Some families like to add a touch of chili for heat or a dash of fish sauce for an umami punch, depending on regional preference.
How It’s Traditionally Served
Ginataang Manok is almost always served with a generous helping of steamed white rice. The rich coconut sauce begs to be spooned over a hot bed of rice, making every bite a mouthful of comforting flavor. In some households, this dish is accompanied by patis (Filipino fish sauce) or calamansi (a native citrus fruit) on the side to add brightness and acidity to balance the creamy stew.
It’s a dish that fits both casual meals and special occasions. Whether served during a weekday family dinner or during a festive gathering, it has a universal appeal that satisfies a variety of palates.
Regional Variations and Adaptations
Though Ginataang Manok is widely known throughout the Philippines, its preparation can vary significantly depending on the region and even the household. In Bicol, for example, the dish is often made spicier with the addition of red chilies or siling labuyo. In other regions, chunks of green papaya, potatoes, or squash might be added to bulk up the dish and add natural sweetness.
Some cooks use lemongrass or garlic for added aroma. Others swap the greens for more robust vegetables like bok choy, eggplant, or green beans. In urban areas, shortcuts like using boneless chicken breast or canned spinach are sometimes preferred for convenience.
In more modern adaptations, some home chefs add pineapple chunks for a subtle fruity sweetness, creating a hybrid with another Filipino favorite—pininyahang manok (chicken with pineapple in milk or coconut sauce).
The Importance of Technique
While the ingredients are simple, the technique is key to bringing out the full potential of this dish. Browning the chicken before adding the coconut milk helps to deepen the flavor, while slowly simmering allows the fat in the coconut milk to integrate beautifully with the chicken juices. This slow cooking process enhances the sauce’s richness without letting it break or curdle, which can happen if the heat is too high or if it’s overcooked.
One common tip among seasoned Filipino cooks is to sauté the ginger first and then remove it before browning the chicken. This prevents the ginger from becoming too bitter while still infusing the oil with its flavor. Once the chicken is browned, the ginger is returned to the pot to continue lending its warmth to the dish.
Nutritional Insights
While indulgent in flavor, Ginataang Manok can also be a balanced and nutritious dish. Coconut milk, though high in saturated fat, contains medium-chain triglycerides (MCTs) that may support metabolism and brain function. Ginger offers anti-inflammatory properties and aids digestion, while spinach or malunggay adds fiber, iron, and essential vitamins like A and C.
Depending on how it’s prepared, Ginataang Manok can be adapted to fit low-carb, gluten-free, and even keto-friendly diets—especially when served with cauliflower rice or without added starchy vegetables. It’s also naturally dairy-free, making it a good option for those with lactose intolerance.
Why You Should Try This Dish
Ginataang Manok is the ultimate comfort food. Its creamy, savory richness feels indulgent yet homey, the ginger brings a subtle kick, and the chicken turns melt-in-your-mouth tender after simmering. It’s a dish that nourishes not only the body but also the soul.
If you’re new to Filipino cuisine, Ginataang Manok is a great starting point. It’s less spicy than some other Southeast Asian curries, uses easy-to-find ingredients, and doesn’t require complex cooking skills. The entire recipe can be done in a single pot, which makes clean-up easier—a bonus for weeknight meals.
Moreover, this dish showcases one of the most defining ingredients of Filipino cooking—coconut milk—and introduces you to the joy of “ginataan” dishes, a cornerstone of the cuisine.
Tips for Customizing Your Version
Ginataang Manok is highly customizable. Here are a few ways to make it your own:
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Add heat: Toss in chili flakes or fresh Thai chilies for spice.
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Boost the veggies: Add bell peppers, green beans, or squash.
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Go lean: Use chicken breast if you prefer less fat, though bone-in thighs offer more flavor.
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Add aromatics: Lemongrass, garlic, or onions can deepen the flavor base.
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Use fresh greens: If you have access to fresh spinach or malunggay, use them instead of frozen.
For a complete Filipino meal experience, serve it with a side of achara (pickled green papaya) or ensaladang talong (eggplant salad) to cut through the richness.
Conclusion: A Bowl Full of Heritage
Ginataang Manok is not just a delicious recipe—it’s a bowl full of heritage. Every household has its own version passed down from one generation to the next, each telling its own story through aroma, taste, and texture. It’s a dish that reminds Filipinos of home and introduces non-Filipinos to the depth and heart of Filipino cuisine.
Whether you’re a curious food lover, a busy home cook, or someone seeking to reconnect with your roots, Ginataang Manok is a must-try. Its simplicity, warmth, and versatility make it a staple worth mastering. Once you’ve cooked and tasted this dish, you’ll understand why it’s a timeless favorite in countless Filipino homes around the world.