Ginataang Manok is a fragrant and flavorful stew made with chicken and coconut milk. I made this dish with the the guidance of a fellow friend Rowena Watt, Co-Owner of Sheridan Edinburg Guest House. I received this wonderful Palayok, Filipino Clay Pot, from Ancient Cookware. And had no idea where to start besides the fact that I wanted to make a stew and I should at least try my hand at a Filipino recipe.
Ancient Cookware is a company that has a passion for cooking, traveling and interacting with indigenous people and eating! They've traveled to 67 countries so far and discover unique and beautiful authentic cookware and utensils of these different cultures and offering a space for you to have an opportunity to own them and to experience the same experience in your own kitchen.
Their site gives you recipe ideas and careful care instructions for each piece. I highly recommend checking them out!
I love cooking in clay pots, it brings such great flavors to a dish. Clay pots are porous so it allows for even and smooth boiling and is perfect for slow cooking at high temperatures making it perfect for soups and stews. Because these pots are unglazed and porous, just like a cast iron skillet there is a level of prep and care that you need to follow to maintain the integrity of these pots. With the right kind of care, these pots can last you a lifetime.
I've ever tried my hand at any authentic Filipino recipes before but I do know that I love their rich flavors. My friend, Rowena, was kind enough to share her Ginataang Tambakol, Tuna in Coconut Milk, recipe with me. Because of my current pregnancy status, I've been limiting my tuna intake so I decided to try it out with the recipe with chicken and a few subtle additions for my own flair.
2 Servings, Approx. 2 hours
What You'll Need
½ Chicken, cut into pieces
3 Tbsp Vegetable Oil
¼ Cup Water
2 Garlic Cloves, sliced
1 In Ginger Knob, sliced
1-14oz Can Coconut Milk
½ Cup Chicken Stock
½-10oz Bag Frozen Chopped Spinach, chopped and drained (squeeze all of the excess water out of the spinach, you can use fresh spinach too)
1 Chinese Eggplants, 1in thick slices
1 Red Bell Pepper, sliced
1 Fresh Bamboo Shoot, sliced
1 Tbsp Fish Sauce
Salt and Pepper, to taste
All You Need To Do
Add cooking oil to your pot and heat over medium heat. Add in your ginger and glarlic slices and stir until the oil is fragrant.
Remove the ginger and garlic and set aside. Add your chicken and brown them. Do not overcrowd the chicken, you may need to do this in batches if all of your chicken does not fit into the pot to brown evenly.
Once all of your chicken is browned, add your ginger and garlic back into the pot.
Add your coconut milk and water to the pot with your chicken, cover and bring to a boil. TIP: I slowly fill about ¼ of the coconut milk can with water to get some more of the excess milk out of the can and fulfill my water need for the recipe.
Once the pot has boiled, bring your heat down to Medium-low and, leave the lid tilted to allow steam to escape and simmer for about 30-45 mins. Stir the pot occasionally.
Add chicken stock spinach, bell pepper and bamboo and cook for another 10-15 mins.
Add fish sauce then salt and pepper to taste.
Serve with a side of rice.