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Chicken Binakol

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 3 1x
  • Category: Main Course
  • Cuisine: Filipino

Scale

Ingredients

  • 800g chicken thighs
  • 6 cloves garlic, minced
  • 1 large onion, chopped
  • 1/2 thumb sized ginger, sliced
  • 2 stalks lemongrass, white end part
  • 2 large young coconuts
  • sea salt or fish sauce
  • freshly ground black pepper
  • handful of chilli or capsicum leaves
  • oil

Instructions

  1. Brush chicken thighs with salt and pepper.
  2. Prepare your coconuts by boring a hole on top then pouring the coconut water in a separate container. Cut coconuts in half then scrape out the meat using a spoon. Set it aside.
  3. In a pot, add oil then brown chicken pieces on all sides. Remove chicken from pot then set aside.
  4. In the same pot, sauté garlic, onion and ginger then add the coconut water, lemongrass and chicken (if the coconut meat is a bit hard you can add it at this stage, otherwise add it at the end) then bring it to a boil. Simmer in low heat for 25 minutes (if using native chicken you have to simmer it for at least an hour or longer until chicken is tender).
  5. Add chilli leaves (this is where you add the coconut meat if it’s soft) then simmer for 2 more minutes.
  6. Season with sea salt / fish sauce according to taste. Serve it on a bowl or coconut shells.