Ginataang Manok with Kalabasa (Chicken in Coconut Milk with Butternut Squash) Recipe
A creamy and tasty dish. The thickness of the coconut milk brings out the best from the chicken.
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Ingredients
- 2 lbs chicken, cut into serving pieces
- 2 cups coconut milk
- 1/2 bunch spinach
- 2 tbsp garlic, minced
- 1 large onion, sliced
- 2 tbsp ginger, julienned
- 8 ounces green papaya, wedged
- 1/2 tsp paprika (optional)
- 1 piece long green chili (optional)
- 4 pieces Thai chili (or siling labuyo if available), chopped (optional)
- 2 tbsp cooking oil
- Salt and pepper to taste
Directions
- Heat the cooking pot and pour-in the cooking oil.
- Sauté the garlic, onion, and ginger.
- Add the chicken and cook until the color of the outer part turns light brown.
- Pour-in the coconut milk while stirring and bring to a boil.
- Sprinkle some paprika then simmer for 30 minutes of until the chicken is tender and the coconut milk becomes thick.
- Add the long green chili and Thai chili then simmer for 5 minutes
- Add the green papaya then simmer for 5 to 8 minutes.
- Put-in the spinach, salt, and pepper then simmer for 3 minutes.
- Turn-off the heat then transfer the cooked chicken to a serving plate
- Serve hot.
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