Guinataang Manok (Chicken In Coconut Milk) Recipe

  • 1 kg. or 2.2 lbs chicken, cut into stewing pieces
  • 3/4 cup vinegar (cane, palm or white )
  • 4 garlic cloves, crushed
  • 1-1/2 inches ginger, peeled and sliced into 1/4-inch rings and pounded
  • 1/2 tsp black peppercorns, cracked
  • 1-1/2 cups coconut milk (gata)
  • 1 tsp soy sauce
  • annatto (achuete) water (1/4 tsp annatto seeds dissolved in 1 tsp water, strained and discard seeds)
  • 1 pc finger pepper (siling haba, siling pangsigang)
  • 1/2 cup coconut cream (kakang gata)
  • Salt to taste
Guinataang Manok (Chicken In Coconut Milk) Recipe

  1. In a bowl, combine chicken, vinegar, garlic, ginger and pepper. Marinate for 10 minutes.
  2. In a preheated pot, place the marinated chicken and coconut milk. Simmer over medium heat until chicken is tender. Add the soy sauce and annatto water for color. In the last 5 minutes of cooking, lower the heat and add the finger pepper and the coconut cream. Stir continuously to thicken the sauce. Season with salt. Serve warm.

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