Chicken Binakol

The term “binakol” in “chicken binakol” comes from the Visayan languages spoken in the Philippines, like Cebuano and Hiligaynon. The word “binakol” is based on the Cebuano word “bakol” or “bakól”, which means a special way of cooking using coconut. In chicken binakol, chicken is cooked with coconut water and sometimes coconut meat, making a tasty and slightly sweet broth. So, when you dig into this dish, you’re not just enjoying a meal—you’re savoring a piece of Filipino tradition!

A Peek into Visayan Culture

Chicken Binakol is a beloved dish from the Visayas region of the Philippines, especially in Cebu and Iloilo. It’s a staple food there and is often enjoyed during special occasions or family gatherings.

In traditional settings, cooking Chicken Binakol is a communal activity where family members come together to prepare and share the meal. This makes it a social and bonding experience.

The origins of Chicken Binakol go back to pre-colonial times in the Philippines, when coconut was an important part of the Visayan diet. This dish reflects the traditional practices of Filipino cooking.

If you ever visit Cebu or Iloilo, you should definitely try chicken binakol at a local eatery—it’s like tasting a piece of Visayan heritage! But you don’t have to travel far, as I’ll bring the flavors of the Visayas right to your home!

Ingredients for Chicken Binakol

Yes, chicken and coconut are the primary ingredients. Scroll down for more!

• 6 lbs. chicken, cut into serving pieces – Tender chicken pieces form the base of this savory and comforting dish.
• 1 head garlic, crushed and chopped – Garlic adds a rich, aromatic flavor to the broth.
• 4 onions, sliced – Sliced onions provide a sweet and savory depth to the dish.
• 5 thumbs ginger, crushed and chopped – Infuse the broth with a warm, spicy kick.
• 4 young coconuts – Provide fresh coconut water and soft meat for a naturally sweet flavor.
• 2 small green papayas, wedged – Add a mild, slightly sweet taste and tender texture.
• 1 bunch lemongrass – Imparts a fresh, citrusy aroma that brightens the dish.
• 5 long green peppers – Give a hint of heat and subtle spice.
• 2 cups hot pepper leaves – Add a unique flavor suitable for a stew like this!
• 1 cup malunggay leaves – Malunggay leaves, also known as moringa, are rich in vitamins and minerals. Nutritious, eh?
• 2 Maggi Magic Chicken Cubes – Enhance the chicken flavor and add umami richness.
• 3 tablespoons fish sauce (optional) – Add a salty and umami depth of flavor.
• 1 teaspoon ground black pepper – Adds a bit of heat and sharpness.
• 3 tablespoons cooking oil – Cooking oil is used to sauté the aromatics and develop flavors.

Cooking Instructions for Chicken Binakol

• First, heat 3 tablespoons of cooking oil in a large cooking pot over medium heat.
• Then add the crushed garlic, sliced onion, and chopped ginger. Sauté until the onions are soft and fragrant.

• Add the chicken pieces to the pot along with 3 tablespoons of fish sauce (you can always add more later if you like it extra flavorful!).
• Continue to cook, stirring occasionally, until the chicken turns a light brown color—about 3-4 minutes.

• Next, pour in the juice from the young coconuts (buko juice) and then add the coconut meat.
• Bring it all to a boil and let those delicious flavors start to meld together!

• Afterward, add the green papaya wedges and lemongrass to the pot. Cover and let it simmer for 20 to 30 minutes, or until the chicken and papaya are tender. (Feel free to add a little water if the broth gets too low.)

• Stir in the long green peppers and season with 1 teaspoon of ground black pepper.
• Let it cook for another 3 minutes, so the flavors can really come together.

• Add the Maggi Magic Chicken Cube and stir well.
• After that, turn off the heat, then add the hot pepper leaves and malunggay leaves. Give it a good stir and let the residual heat cook the leaves for 2 minutes.

• Transfer your chicken binakol to a serving bowl.
• Finally, serve it up hot and share the goodness with family and friends. Enjoy every delicious spoonful!

How to Serve Chicken Binakol?

To make your chicken binakol meal truly unforgettable, pair it the classic steamed white rice to soak up every drop of that luscious, coconut-infused broth. I also like to have this with salty fried tuyo. I think that it goes well with the sweet and mild flavor of the chicken soup. There are times when I like to pair it with grilled dishes such as skewered chicken inasal.

These pairings are just recommendations. It is all up to you. What do you think is the best pair for chicken binakol?

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

Chicken Binakol

Chicken Binakol is a savory Filipino stew where chicken is cooked in a coconut-based broth with fresh vegetables and sometimes herbs. Its slightly sweet flavor from the coconut makes it a deliciously comforting dish.

Prep: 15 minutes minutes

Cook: 40 minutes minutes

Total: 55 minutes minutes

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Ingredients

• ▢ 6 lbs. chicken cut into serving pieces
• ▢ 1 head garlic crushed and chopped
• ▢ 4 onions sliced
• ▢ 5 thumbs ginger crushed and chopped
• ▢ 4 young coconuts
• ▢ 2 small green papayas wedged
• ▢ 1 bunch lemongrass
• ▢ 5 long green peppers
• ▢ 2 cups hot pepper leaves
• ▢ 1 cup malunggay leaves
• ▢ 2 Maggi Magic Chicken Cubes
• ▢ 3 tablespoons fish sauce optional
• ▢ 1 teaspoon ground black pepper
• ▢ 3 tablespoons cooking oil

Instructions

• Heat the cooking oil in a large cooking pot. Sauté the garlic, onion, and ginger until the onion softens.
  1 head garlic, 4 onions, 3 tablespoons cooking oil, 5 thumbs ginger
• Add the chicken and 3 tablespoons of fish sauce (note: you can add more fish sauce later as needed). Continue sautéing until the chicken turns light brown in color (around 3 to 4 minutes).
  3 tablespoons fish sauce, 6 lbs. chicken
• Pour in the juice of the young coconut (buko juice), and then add the coconut meat. Let it boil.
  4 young coconuts
• Add the green papaya and lemongrass. Cover and simmer for 20 to 30 minutes. (Note: you can also add water as needed.)
  2 small green papayas, 1 bunch lemongrass
• Put the long green peppers in the pot and season with ground black pepper. Continue cooking for 3 minutes.
  5 long green peppers, 1 teaspoon ground black pepper
• Add the Maggi Magic Chicken Cube. Stir and turn off the heat.
  2 Maggi Magic Chicken Cubes
• Add the hot pepper leaves and malunggay leaves. Stir and let the residual heat cook them for 2 minutes.
  2 cups hot pepper leaves, 1 cup malunggay leaves
• Transfer to a serving bowl. Serve hot. Share and enjoy!

Notes

Benefits of Lemongrass

Lemongrass is a versatile herb with a fresh, lemony flavor that’s used in cooking and herbal remedies. It’s rich in vitamins and antioxidants, which can help improve your digestion, boost your immune system, and reduce inflammation. This herb also has natural antibacterial and antifungal properties, making it great for keeping infections at bay. Plus, lemongrass can help you relax and reduce stress, thanks to its soothing aroma. Add lemongrass to your life for a zest of flavor and a boost of wellness!

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Nutrition Information

Calories: 7651kcal (383%) Carbohydrates: 193g (64%) Protein: 541g (1082%) Fat: 519g (798%) Saturated Fat: 175g (875%) Polyunsaturated Fat: 101g Monounsaturated Fat: 200g Trans Fat: 3g Cholesterol: 2041mg (680%) Sodium: 7049mg (294%) Potassium: 8857mg (253%) Fiber: 44g (176%) Sugar: 88g (98%) Vitamin A: 15239IU (305%) Vitamin C: 1020mg (1236%) Calcium: 1694mg (169%) Iron: 36mg (200%)

© copyright: Vanjo Merano