Name: Ginataang Manok (Chicken Cooked in Coconut Milk)
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 6
Cuisine: Filipino
Ingredients: 3 tablespoons canola oil; 0.5 cup sliced fresh ginger; 1 (5 pound) whole chicken, cut into pieces; salt and ground black pepper to taste; 2 (14 ounce) cans coconut milk; 1 (10 ounce) package frozen chopped spinach, thawed and drained

Ingredients

6 serv.

3 tablespoons canola oil
0.5 cup sliced fresh ginger
1 (5 pound) whole chicken, cut into pieces
salt and ground black pepper to taste
2 (14 ounce) cans coconut milk
1 (10 ounce) package frozen chopped spinach, thawed and drained

Instructions

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1 Heat oil in a large skillet over medium heat and stir in ginger. Cook and stir until fragrant and lightly browned. Remove ginger and set aside.
2 Season chicken with salt and pepper. Place chicken in the same skillet over medium-high heat without crowding. Cook until chicken is lightly brown on all sides.
3 Return ginger to the skillet and add coconut milk. Bring to a boil, then cover with the lid tilted to allow steam to escape. Reduce heat to medium-low and simmer, stirring occasionally, until chicken is no longer pink at the bone, about 30 minutes.
4 Stir in spinach and simmer uncovered until spinach is warmed through, 8 to 12 minutes. Season with salt and pepper.