Creamy Coconut Chicken
Ginataang manok stripped to its soul: chicken thighs in a silky coconut-ginger broth with green chiles and a whisper of fish sauce. Weeknight comfort that tastes like hours but cooks in 20.
- Total time
- 22 min
- Servings
- 4
- Calories
- 410
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Pat chicken dry. Season generously with salt and pepper on both sides.
Step 2
Heat oil in a large skillet over medium-high until shimmering. Sear chicken skin-side down 3 minutes until golden, then flip and sear 2 minutes. Transfer to a plate.
Step 3
Add ginger slices and onion halves to the same skillet. Sauté 90 seconds until fragrant; do not brown.
Step 4
Pour in broth and coconut milk, scraping up browned bits. Stir in fish sauce. Return chicken skin-side up to the pan. Add green chiles.
Step 5
Simmer uncovered over medium heat for 12 minutes until chicken is cooked through and sauce has thickened slightly.
Step 6
Taste and adjust salt or fish sauce. Serve hot in shallow bowls with the broth spooned over the chicken.
Tools you’ll need
- 12-inch stainless steel or nonstick skillet with lid (or foil to cover)
- wooden spoon or silicone spatula
- instant-read thermometer (optional, to confirm doneness at 165°F)
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