The Chicken Binakol (Binakol Na Manok) is a nice comfort food during the weekends where you just want to hang out with your family and loved ones. It has the right balance of sweetness and sourness and you will surely savor every moment.
You can experience this nice and warm feeling too, just read this recipe article and learn how to make the famous and super delicious chicken binakol now! Don’t miss out on the tips, as well as some trivia included here to help you along the way.
What is Chicken Binakol?
The chicken binakol is a popular Filipino dish, especially in the Aklan province in the Visayas area.
It is a Filipino chicken soup made out of chicken that is then cooked in coconut water along with young coconut meat, green papaya or chayote, some leafy vegetables, and the usual seasonings and spices such as garlic, onion, ginger, lemongrass, and fish sauce.
You may notice that it’s similar to the Chicken Tinola except for use of coconut water and coconut meat.
The traditional way of cooking it is done by pounding or beating down the dressed native chicken to make the meat even more tender.
It is then cut into serving pieces, then slow-cooked in coconut water using bamboo tubes or half-cut coconut shells along with the garlic, onions, ginger, and lemongrass. Batuan leaves or fruits are usually added for an additional sourness to the dish.
How to Cook Chicken Binakol?
After everything you read earlier, you would think that cooking chicken binakol is a hard task because of the number of ingredients and the methods involved for cooking.
But don’t sweat it, even amateurs can try cooking this dish and will most likely be successful. All you have to do is to make the preparations for the ingredients, and then cook them.
For the preparations, you’re going to slice away the ingredients in small serving sizes. For the chicken, the preferred parts in this recipe are thigh parts and leg parts. It contains bones and meat. And these bones actually help in bringing out the full flavor of the chicken once we simmer it.
Do not fret if you opt to use boneless chicken parts, it is also an acceptable choice since it will make the job easier. The chicken binakol will still be flavorful nonetheless.
Cooking the ingredients is a straightforward process. It’s just a matter of tossing in the ingredients into a large cooking pot, one after the other.
When simmering the chicken, do try to make it as long as possible because it will bring out a lot of flavor from the chicken when it’s done, but make sure that it is not to the point where it is about to break apart.
Chicken Binakol Tips:
- For the coconut, choose the ones that are fresh and the most meaty ones but are still tender so it will be easier to eat.
- When choosing what kind of chicken to buy when you’re in the market, pick the ones where it’s indicated that it’s a native chicken. This is the perfect chicken to use for the binakol since the bones from the chicken bring the best flavor for the binakol.
For a quick reference about this recipe, see the recipe table below:
Authentic Chicken Binakol Recipe
- Cooking Pot
- 1 kg chicken, cut into serving pieces
- 3 cups coconut juice (buko juice)
- 1½ cup young coconut meat (buko), grated
- 1 pc chayote (sayote), cut into cubes
- 1 pc medium-sized onion, chopped
- 5 cloves garlic, minced
- 1 pc thumb-sized ginger, cut into thin strips
- 2 stalks lemongrass, white parts cut into 1-inch pieces
- 2 tbsp fish sauce (patis)
- 2 tbsp cooking oil
- salt and pepper, to taste
- In a cooking pot, pour-in and heat oil over medium heat.
- Add-in the garlic, ginger, and onions. Saute until tender and aromatic.
- Add-in the chicken. Cook until all sides are browned.
- Add-in the fish sauce, and then add-in the coconut juice. Bring to a boil.
- Add-in the lemongrass. Lower the heat and simmer for 20 to 30 minutes or until the chicken is tender and cooked through.
- Add-in the chayote. Cook until softened
- Add-in the young coconut meat and season with salt and pepper.
- Transfer to a serving tray or serving bowl. Serve and enjoy!
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