Description
A rich and creamy Filipino chicken stew made with coconut milk and squash, perfect for a cozy meal.
Ingredients
Scale
- 2 lbs chicken, cut into serving pieces
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 thumb-sized ginger, sliced
- 2 cups kalabasa (squash), peeled and cubed
- 1 can (13.5 oz) coconut milk
- 2 cups chicken broth
- 2 tablespoons fish sauce
- Salt and pepper to taste
- 2 tablespoons cooking oil
- 1–2 red chili peppers (optional)
- Chopped green onions for garnish
Instructions
- Heat oil in a large pot over medium heat.
- Add onion, garlic, and ginger; sauté until fragrant.
- Add chicken pieces and cook until lightly browned.
- Pour in fish sauce and stir to combine.
- Add chicken broth and bring to a boil. Reduce heat and simmer until chicken is cooked through.
- Add kalabasa and cook until tender, about 10 minutes.
- Stir in coconut milk and simmer for an additional 5 minutes.
- Season with salt and pepper to taste. Add chili peppers if desired.
- Garnish with chopped green onions and serve hot.
Notes
- You can substitute kalabasa with pumpkin if unavailable.
- Adjust the amount of coconut milk for desired creaminess.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Fat: 20
- Carbohydrates: 15
- Fiber: 3
- Protein: 25
Keywords: ginataang manok, chicken in coconut milk, Filipino chicken stew, kalabasa recipe, coconut milk recipes