One Pot Filipino Coconut Chicken (Ginataang Manok Inspired)
One Pot Filipino Coconut Chicken (Ginataang Manok Inspired)
Ingredients
- 1 tablespoon oil
- 600 grams chicken thighs, bone-in, skin-on, pat dried
- 1 onion, diced
- 6 cloves garlic, minced
- 40 grams ginger, julienned
- 1/2 red bell pepper, diced
- 1 cup jasmine rice, rinsed
- 1 1/2 cups coconut milk
- 1 cup chicken stock
- 1 tablespoon fish sauce
- 1/2 tablespoon brown sugar
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- as needed salt, for seasoning chicken
- as needed pepper, for seasoning chicken
- 1 lime, juiced
- as needed cilantro, chopped, for garnish
Instructions
- 1
Pat dry the chicken thighs. Season generously with salt and pepper on both sides.
⏱️ 5 min
- 2
Heat 1 tablespoon of oil in a pot over medium-high heat. Once hot, place the chicken thighs skin-side down and brown for 5-7 minutes until golden and crispy. Flip the chicken and brown the other side for another 3-5 minutes. Remove the chicken from the pot and set aside, leaving the rendered fat in the pot.
⏱️ 12 min
- 3
Add the diced onion to the pot and sauté until softened, about 3-5 minutes.
⏱️ 5 min
- 4
Add the minced garlic and julienned ginger to the pot. Sauté for 1-2 minutes until fragrant.
⏱️ 2 min
- 5
Stir in the diced red bell pepper and sauté for 1 minute.
⏱️ 1 min
- 6
Add the rinsed jasmine rice to the pot and stir to coat it with the aromatics and chicken fat.
⏱️ 2 min
- 7
Place the browned chicken thighs back into the pot, nestling them into the rice mixture.
⏱️ 1 min
- 8
Pour in the coconut milk and chicken stock. Add the fish sauce, brown sugar, black pepper, and salt.
⏱️ 2 min
- 9
Stir everything together thoroughly, ensuring the rice is submerged and the seasonings are well distributed.
⏱️ 1 min
- 10
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and cook for 20 minutes.
⏱️ 20 min
- 11
Once cooked, remove the pot from the heat and let it rest, still covered, for 10 minutes. This allows the rice to steam and absorb any remaining liquid.
⏱️ 10 min
- 12
Remove the lid and gently fluff the rice with a fork.
⏱️ 1 min
- 13
Squeeze the juice from the fresh lime over the entire dish.
⏱️ 1 min
- 14
Garnish with freshly chopped cilantro before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One Pot Filipino Coconut Chicken (Ginataang Manok Inspired)
- 1 tablespoon oil
- 600 grams chicken thighs, bone-in, skin-on, pat dried
- 1 onion, diced
- 6 cloves garlic, minced
- 40 grams ginger, julienned
- 1/2 red bell pepper, diced
- 1 cup jasmine rice, rinsed
- 1 1/2 cups coconut milk
- 1 cup chicken stock
- 1 tablespoon fish sauce
- 1/2 tablespoon brown sugar
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- as needed salt, for seasoning chicken
- as needed pepper, for seasoning chicken
- 1 lime, juiced
- as needed cilantro, chopped, for garnish
Instructions
- 1
Pat dry the chicken thighs. Season generously with salt and pepper on both sides.
⏱️ 5 min - 2
Heat 1 tablespoon of oil in a pot over medium-high heat. Once hot, place the chicken thighs skin-side down and brown for 5-7 minutes until golden and crispy. Flip the chicken and brown the other side for another 3-5 minutes. Remove the chicken from the pot and set aside, leaving the rendered fat in the pot.
⏱️ 12 min - 3
Add the diced onion to the pot and sauté until softened, about 3-5 minutes.
⏱️ 5 min - 4
Add the minced garlic and julienned ginger to the pot. Sauté for 1-2 minutes until fragrant.
⏱️ 2 min - 5
Stir in the diced red bell pepper and sauté for 1 minute.
⏱️ 1 min - 6
Add the rinsed jasmine rice to the pot and stir to coat it with the aromatics and chicken fat.
⏱️ 2 min - 7
Place the browned chicken thighs back into the pot, nestling them into the rice mixture.
⏱️ 1 min - 8
Pour in the coconut milk and chicken stock. Add the fish sauce, brown sugar, black pepper, and salt.
⏱️ 2 min - 9
Stir everything together thoroughly, ensuring the rice is submerged and the seasonings are well distributed.
⏱️ 1 min - 10
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and cook for 20 minutes.
⏱️ 20 min - 11
Once cooked, remove the pot from the heat and let it rest, still covered, for 10 minutes. This allows the rice to steam and absorb any remaining liquid.
⏱️ 10 min - 12
Remove the lid and gently fluff the rice with a fork.
⏱️ 1 min - 13
Squeeze the juice from the fresh lime over the entire dish.
⏱️ 1 min - 14
Garnish with freshly chopped cilantro before serving.
⏱️ 1 min