- 800g chicken thighs
- 6 cloves garlic, minced
- 1 large onion, chopped
- 1/2 thumb sized ginger, sliced
- 2 stalks lemongrass, white end part
- 2 large young coconuts (buko)
- sea salt or fish sauce
- freshly ground black pepper
- handful of chilli leaves
- vegetable oil
There are 2 versions of cooking Chicken Binakol, Batangueños cook their Binakol using native chicken and cooking them in bamboo tube, while Visayans added the young coconut to the dish, however you want it to be prepared, the dish will surely impress your family (or guest).
On this recipe, I tried incorporating the best of the 2 versions, native chicken combined with buko juice and meat will definitely make a delectable dish.
Here’s my version of the famous Chicken Binakol.
Chicken Binakol Cooking Procedure
- Prepare the chicken by brushing it with salt and pepper.
- Bore a hole boring a hole on top of the coconuts and pour the coconut water in a containter. Cut the top portion of the coconuts (enough to form a bowl) then scrape out the meat using a spoon. Place the meat in a separate container and set shells aside.
Heat oil and add the chicken pieces, when the chicken pieces are brown on all sides, remove it and place in a platter.
- In the same pot, sauté garlic, onion and ginger then add the coconut water, lemongrass and chicken (if the coconut meat is a bit hard you can add it at this stage, otherwise add it at the end) then bring it to a boil. Simmer in low heat for 25 minutes (if using native chicken you have to simmer it for at least an hour or longer until chicken is tender).
- Add chilli leaves (this is where you add the coconut meat if it’s soft) then simmer for another 2 minutes.
- Season with sea salt or fish sauce according to taste.
- Serve it on a bowl or coconut shells.
Chicken Binakol Recipe,
Incoming search terms:
- chicken binakol recipe
- chicken binakol by chef boy logro