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Friday, July 29, 2011

CHICKEN STEW IN COCONUT ( CHICKEN BINAKOL)

       Chicken Stewed in Coconut Juice or locally known as Chicken Binakol is a popular dish in Batangas, it is similar to Chicken Stewed in Green Papaya (Tinolang Manok) but the coconut meat and juice makes it unique.
            Chicken Binakol requires Native Chicken simmered for several hours because the longer it simmered the more the meat become more tender and releases all the flavors. Compared to regular dressed chicken , native chicken is more tougher, that's why I recommend to Cook Binakol with Native chicken to feel the real taste of the recipe.



























INGREDIENTS

1 whole chicken (about 1 1/2 to 2 lbs), cut into serving pieces
3 cups young coconut water
1  1/2 cups young coconut meat
2 cups chicken broth
2 1/2 tablespoons fish sauce
1 small green papaya, wedged
1 cup hot pepper leaves
4 stalks lemon grass, cut in 1 inch length and pounded
1 medium onion, chopped
1 knob ginger(about 1 tablespoon), chopped
4 cloves garlic, minced
1/2 teaspoon ground black pepper
3 tablespoons cooking oil



INSTRUCTIONS 

1. Heat a cooking pot and pour-in cooking oil.
2. Saute garlic when the oil is hot.
3. Put-in onions, ginger, and lemon grass, and then cook for 1 minute.
4. Add the chicken. Stir and cook until the color turns light brown (about 3 to 5 minutes)
5. Add ground black pepper and fish sauce. Stir.
6. Put-in the young coconut meat, young coconut water, and chicken broth. Allow to boil, and then simmer for 30 to 40 minutes.
7. Add the green papaya. Cook for 5 minutes.
8. Put-in the hot pepper leaves and cook for a minute more.
9. Turn the heat off, and then transfer to a serving bowl.
10. Serve with steamed rice.
11. Share and enjoy!



---Good for 4 to 6 Persons.----

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