AuthorBiteSizedSatisfy your cravings with chicken binakol—a delightful concoction of coconut-infused broth and succulent chicken, delivering a taste of tropical comfort.
Heat cooking oil. Fry chicken pieces until golden brown and set aside.
In the same pot, saute onion and garlic. Add ginger and cook for 1 minute.
Add the chicken back. Season with patis
Add young coconut water, chicken broth, tanglad and papaya. Allow to boil for 30 minutes.
Mix in red bell pepper and young coconut meat. Simmer for 5 minutes.
Turn the heat off, and then transfer to a serving bowl. Serve with steamed rice.
Ingredients
Directions
Heat cooking oil. Fry chicken pieces until golden brown and set aside.
In the same pot, saute onion and garlic. Add ginger and cook for 1 minute.
Add the chicken back. Season with patis
Add young coconut water, chicken broth, tanglad and papaya. Allow to boil for 30 minutes.
Mix in red bell pepper and young coconut meat. Simmer for 5 minutes.
Turn the heat off, and then transfer to a serving bowl. Serve with steamed rice.
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