Ginataang manok, a beloved Filipino dish, traces its roots to the country’s rich culinary heritage, where coconut milk (gata) features prominently in traditional cooking. The term ginataan refers to dishes cooked in coconut milk, and manok means chicken.

This stew is prepared by simmering chicken pieces with vegetables such as green papaya, chili leaves, and sometimes potatoes or string beans, all bathed in creamy coconut milk. Aromatic ingredients like garlic, onion, ginger, and occasionally fish sauce are sautéed to deepen the flavor before the chicken is added. The use of coconut milk imparts a luxurious, velvety texture and subtle sweetness, while the vegetables and spices add layers of complexity.

What makes ginataang manok truly interesting is the way it showcases the harmonious blend of savory, creamy, and gently spiced elements, reflecting the warmth and communal spirit of Filipino family meals. Its comforting richness makes it a staple at gatherings and celebrations.

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This recipe is wonderfully straightforward and perfect for weeknight cooking, requiring minimal prep and just 40 minutes total time with simple, accessible ingredients. The flavors are beautifully balanced. It is rich and creamy from the coconut milk, with a spicy kick from the chilies that can easily be adjusted to your heat preference. The combination of tender chicken, savory fish sauce, aromatic ginger and garlic, and sweet bell peppers creates a comforting, restaurant-quality dish that pairs perfectly with steamed rice. Instead of potatoes to add as vegetables, I use other veggies such as green peas and carrots (as you can see in my photos).