In our pioneer post, Ginataang Langka, I expressed my delight over eating something with coconut milk, which is a staple in John’s province. Now in this recipe, we incorporated this ingredient in chicken with green papaya and chili leaves. The finished product is a creamy dish which has a velvety sauce and is rich in flavor, something that I’ve never really tasted before but I’m very much willing for seconds!
I am tagging the coconut milk as a wonder ingredient! Whenever John cooks something with this, the aroma fills the room with nothing but excitement for the food to be served and each meal just leaves me filled, satisfied and in dire need for another serving. This ingredient and John’s impeccable cooking skills really turn seemingly ordinary meals into amazing ones!
I highly encourage everyone to try this and give your meal a twist you’ll never regret. The ingredients are fairly simple and are also accessible, and you can also get this done in less than an hour. Let us know how you like it once you get the chance to try this! We love hearing from you! 🙂
- 400 g Chicken
- 3 cloves Garlic, peeled and minced
- 1/2 medium-sized Onion, peeled and chopped
- 1 bundle Chili Leaves (or you can also use malunggay)
- 1/2 medium-sized Green Papaya, peeled and chopped into chunks
- 3 tbsp. Vinegar
- 1 cup Coconut Milk
- 2 tbsp. Fish Sauce
- Cooking Oil
- Boil the green papaya until firm.
- In a separate pan over medium heat, sauté the garlic and onion.
- Add the chicken and cook for 3-5 minutes.
- Add the vinegar and do NOT stir for around 2-3 minutes.
- Add the boiled green papaya and the coconut milk. Cook for another 3-5 minutes.
- Add the chili leaves.
- Season with pepper and 2 tbsp. of fish sauce, depending on your salt preference. Serve warm and enjoy!
Ginataan – is a Filipino term which refers to food cooked with gata. Literally translated, ginataan means “done with coconut milk”.
Gata – Coconut Milk
Manok – Chicken