Ginataang Manok with Papaya – Creamy Filipino Chicken in Coconut Milk

If you’re craving something creamy, savory, and comforting, this Ginataang Manok with Papaya is a must-try! Tender chicken pieces are simmered in coconut milk with green papaya, ginger, garlic, onion, and green chilies. The result is a delicious Filipino dish with a rich coconut sauce that tastes absolutely wonderful with steaming white rice.

This is one of my favorite Filipino dishes whenever I crave something creamy. There’s something special about cooking with gata, or coconut milk. Its naturally rich texture and refreshing flavor make ordinary ingredients taste extraordinary!

Growing up, I always enjoyed dishes cooked with coconut milk. Whether it’s chicken, fish, vegetables, or even desserts, gata has a way of bringing everything together. For this recipe, we’re combining chicken and unripe papaya to create a comforting meal that’s perfect for everyday family lunches or special gatherings.

The best part? You don’t need complicated ingredients or fancy cooking techniques. Just saute, simmer and let the coconut milk do its magic!

Recipe Video:

What Is Ginataang Manok with Papaya?

Ginataang Manok is a traditional Filipino chicken dish cooked in coconut milk. The word ginataan comes from the Tagalog word gata, which means coconut milk.

There are many versions of ginataan in Filipino cooking. Some use seafood, pork, or vegetables, while others combine different ingredients depending on what is available.

In this recipe, chicken is paired with green papaya, which gives the dish a wonderful texture. Unlike ripe papaya, unripe papaya is mildly flavored and firm. It absorbs the creamy coconut sauce beautifully without making the dish overly sweet.

Ginger, garlic, and onion provide the aromatic base, while fish sauce adds savory depth. Long green chilies complete the dish with a gentle peppery flavor.

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Why You’ll Love This Recipe

1. Rich and creamy: Coconut milk creates a delicious sauce that coats the chicken and papaya.

2. Simple ingredients: You only need chicken, green papaya, coconut milk, and basic seasonings.

3. Budget-friendly: This is a satisfying family meal made with affordable ingredients.

4. Easy to prepare: The cooking process is straightforward, making it suitable even for beginner home cooks.

5. Perfect with rice: The creamy sauce is so delicious that you’ll definitely want an extra serving of rice!

Ingredients

Here are the ingredients you’ll need for this Filipino ginataang manok recipe:

• 1 kilo chicken, cut into serving pieces
• ½ kilo green papaya, peeled and sliced into thick strips
• 2 cups thin coconut milk
• 1 cup thick coconut milk
• 1 medium-sized onion, chopped
• 4 cloves garlic, minced
• 2 thumb-sized pieces of ginger, chopped
• ½ teaspoon black pepper
• 2 tablespoons fish sauce
• 3 to 5 long green chilies
• Salt to taste
• Cooking oil for sauteing

A little ingredient tip: Fresh coconut milk is highly recommended for the best flavor. Traditionally, thin coconut milk comes from the second extraction, while thick coconut milk, also called kakang gata, comes from the first extraction.

How to Cook Ginataang Manok with Papaya

Making chicken in coconut milk is easier than you think. Follow these simple steps!

Step 1: Saute the Aromatics and Chicken

Heat some cooking oil in a wok or deep pan over medium heat.

Add the ginger, onion, and garlic. Saute until fragrant and the onion becomes slightly translucent.

Add the chicken pieces and saute until the outer flesh turns white.

Season with fish sauce and black pepper. Continue cooking until the chicken is lightly browned and the strong aroma of the fish sauce disappears.

This step helps develop a more flavorful base for your coconut sauce.

Step 2: Add the Thin Coconut Milk

Pour the thin coconut milk into the pan. Stir gently and make sure the chicken pieces are mostly submerged.

Allow everything to simmer over medium heat for about 10 minutes.

The chicken will begin absorbing the coconut flavor as it cooks. Avoid using excessively high heat because you want the chicken to simmer gently.

Step 3: Add the Green Papaya

Add the sliced green papaya and stir gently.

Continue simmering for another 10 minutes or until the papaya starts becoming tender.

Avoid overcooking the papaya. You want it soft enough to enjoy but still firm enough to hold its shape.

Step 4: Add the Thick Coconut Milk

Lower the heat and pour in the thick coconut milk.

Stir gently and season with salt according to your preference. Remember that fish sauce is already salty, so taste the sauce before adding more seasoning.

Continue cooking over low heat for approximately 10 minutes, stirring occasionally, until the sauce becomes creamy and slightly thicker.

Step 5: Add the Green Chilies

Add the long green chilies. You can leave them whole or make a small slit if you want their flavor to blend more into the sauce.

Continue simmering for a few minutes until all the flavors come together.

Once the chicken is fully cooked, the papaya is tender, and the sauce reaches your desired consistency, turn off the heat.

Step 7: Serve and Enjoy!

Transfer your Ginataang Manok with Papaya to a serving bowl.

Serve warm with freshly cooked white rice. Don’t forget to spoon plenty of that creamy coconut sauce over your rice!

Tips for Making the Best Ginataang Manok

Here are some simple tips to make your homemade ginataang manok extra delicious:

Choose unripe papaya. Always use green papaya for this recipe. Ripe papaya is too soft and sweet and may change the flavor of the dish.

Use fresh coconut milk. Freshly squeezed coconut milk provides a wonderful natural aroma and richness. However, canned coconut milk is a convenient alternative.

Don’t skip the ginger. Ginger adds fragrance and balances the richness of the coconut milk.

Saute the chicken properly. Lightly browning the chicken before adding the coconut milk helps develop a deeper flavor.

Keep the heat low. Once you add the thick coconut milk, maintain a gentle simmer. Excessive heat can cause the coconut milk to separate.

Taste before adding salt. Fish sauce already provides saltiness, so adjust the seasoning only after tasting the sauce.

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Variations You Can Try

One of the best things about Filipino ginataan dishes is their versatility. You can easily adjust this recipe depending on your family’s preferences.

• With malunggay: Add malunggay leaves during the last few minutes of cooking.
• With sayote: Replace green papaya with sliced sayote for another delicious version.
• With spinach: Add a handful of spinach just before turning off the heat.
• Spicy version: Add chopped siling labuyo if you enjoy spicy food.
• Extra creamy: Use coconut cream for a richer and thicker sauce.

If fresh coconut milk isn’t available, you can also use canned coconut milk. Dilute some with water for the thin coconut milk portion, then use the remaining undiluted coconut milk toward the end.

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What to Serve with Ginataang Manok

The best partner for this dish is freshly cooked steamed rice. The creamy coconut sauce is perfect for spooning over rice, making every bite satisfying.

You can also serve it with fried fish, grilled vegetables, or a simple tomato and onion salad.

For those who enjoy a little heat, prepare sliced chilies with calamansi and fish sauce on the side.

How to Store and Reheat

If you have leftovers, allow the dish to cool before transferring it into a clean, airtight container.

Refrigerator: Store in the refrigerator for up to three days.

Freezer: You can freeze the chicken and coconut sauce for up to two months for best quality. However, the papaya may become softer after thawing.

Reheating: Transfer the leftovers into a saucepan and reheat over low heat. Add a little water or coconut milk if the sauce has become too thick. Stir gently until heated thoroughly.

Avoid repeatedly reheating the entire batch. Only reheat the portion you intend to eat.

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Final Thoughts

This Ginataang Manok with Papaya is proof that simple ingredients can create an incredibly satisfying Filipino meal. The tender chicken, soft green papaya, fragrant ginger, and creamy coconut sauce come together beautifully.

Whether you’re preparing an ordinary weekday lunch or cooking something special for your family, this recipe is easy enough to make anytime.

So grab your chicken, prepare your coconut milk, and give this delicious Filipino favorite a try. Don’t forget the steaming rice because that creamy gata deserves to be enjoyed down to the last spoonful!

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Ginataang Manok with Papaya Recipe (TAGALOG)

MGA SANGKAP

• 1 kilo manok (hiniwa)
• ½ kilo hilaw na papaya (hiniwa ng malalaki)
• 2 tasang pangalawang piga ng gata
• 1 tasang kakang gata
• 1 sibuyas (hiniwa)
• 4 butil ng bawang (hiniwa ng maliliit)
• 2 luya (hiniwa)
• ½ kutsaritang paminta
• 2 kutsarang patis
• 3-5 piraso ng siling pang sigang
• asin
• mantika

PAANO LUTUIN:

1. Magpainit ng kawali at lagyan ito ng mantika. Igisa ang luya, sibuyas at bawang hanggang maging golden brown. Ilagay ang mga piraso ng manok at igisa hanggang maging kulay puti ang laman nito. Lagyan ng patis at paminta. Igisa hanggang sa mawala ang malansang amoy at magkulay light brown ang mga piraso ng manok.
2. Ilagay ang pangalawang piga ng gata. Hayaan itong kumulo kasama ang mga piraso ng manok sa loob ng 10 minuto gamit ang katamtamang apoy.
3. Ihalo ang mga hiniwang hilaw na papaya. Hayaan itong maluto ng 10 minuto.
4. Babaan ang apoy at ilagay ang kakang gata. Budburan ito ng asin at haluin.
5. Ilagay ang mga siling pang sigang. Hayaan itong maluto ng 10 minuto hanggang lumapot ang sabaw.
6. Ilipat ang ginataang manok na may papaya sa isang lalagyan. Kainin ito kasama ng mainit ng kanin. Enjoy!