It seems like every culture has some sort of comfort food. Here in the Philippines, it is no different. Ginataang manok is one of our comfort food. In this case, though, it also has superfoods as its ingredient. So you can have a delicious meal and feel good that you are filling yourself with high quality nutrition.
Ginataang manok is made with coconut milk, green papaya, and moringa normally. We call moringa “malunggay” in Tagalog. Malunggay is easily found here. However, it may not be easy to find in countries like the US or Europe. So in this recipe, I will substitute malunggay with spinach. Fortunately, they are both considered superfoods.
- Chicken, whole chopped up;
- Green papaya, small;
- Spinach, bunch;
- Onion, one;
- Garlic, 4-6 cloves;
- Ginger, 2 fingers;
- Jalapeno, 3;
- Thai chili peppers, 3;
- Coconut milk, 14 ounces;
- Coconut oil, 2 tablespoons;
Slice the onion, dice the garlic, and cut the ginger into strips. Also cut the jalapeno peppers lengthwise. Adding the peppers is optional. If you don’t like the heat, you can omit them.
Heat the coconut oil in a big pot. You can check to see if the oil is ready by dipping in a wooden spoon. If you see bubbles around the spoon, the oil is ready. Add the onion, garlic and ginger. Stir fry for 2 minutes and add a couple of pinches of salt.
Add the cut up chicken and stir fry until the chicken is light brown. Don’t overdo this step otherwise your chicken will not be tender.
Pour in the coconut milk. I like to add about 3 ounces of coconut water too. Add about a teaspoon of salt. Add some pepper. Sprinkle in the paprika.
Let the coconut milk come to a boil, then lower the heat and let the chicken simmer for 30-40 minutes so that it will become tender. You may need more time depending on your chicken.
Add the green papaya and cook for 10 minutes.
Add the peppers and cook for 3 minutes.
Add the spinach, stir it into the pot, then turn off the heat. Add salt and pepper to taste.
Serve hot with steamed rice