Spicy ginataang manok

Name: Spicy ginataang manok
Cuisine: British
Ingredients: 1 whole chicken cut into parts; 1/4 cup cooking oil; 1/4 cup Fish sauce; 1 whole onion peeled and sliced in tiny cubes; 1 clove garlic peeled and sliced in tiny cubes; 1 whole ginger peeled and sliced thinly; 1 whole bell pepper, seeded, cored and sliced into strips; 3 red chili (labuyo) chopped; 2 Finger chili or sili pansigang sliced into strips; 2 medium potatoes, peeled and quartered; 2 whole coconut. Grated and squeezed; to taste Salt and pepper

Emz @cook_22104401

This is just an experimental recipe but they so loved it.

Emz @cook_22104401

This is just an experimental recipe but they so loved it.

Saved

Ingredients

1whole chicken cut into parts
1/4 cupcooking oil
1/4 cupFish sauce
1whole onion peeled and sliced in tiny cubes
1 clovegarlic peeled and sliced in tiny cubes
1whole ginger peeled and sliced thinly
1whole bell pepper, seeded, cored and sliced into strips
3red chili (labuyo) chopped
2Finger chili or sili pansigang sliced into strips
2medium potatoes, peeled and quartered
2whole coconut. Grated and squeezed
to tasteSalt and pepper

Saved

Steps

1

Using a wide skillet, heat the cooking oil over medium heat.
2

Add potatoes and cook until lightly browned.
3

Remove potatos from pan using slotted spoon, leaving the oil on the pan.
4

Add ginger, onions and garlic. Cook until soft and lightly browned. Add then the red and finger chilis and saute for 2 to 3 minutes.
5

Add chicken, fish sauce, black pepper. Cook for 2 to 3 minutes until chicken is lightly browned.
6

Add coconut milk and bring into a simmer.
7

Lower heat. Cover and continue to cook for 20 to 25 minutes until chicken is cooked through or until sauce is reduced.
8

Add potatoes and cook for about 3 to 5 minutes until tender. Add then the bell pepper and continue to cook for another 2 to 3 minutes until tender yet crisp.
9

Season with salt to taste. Serve hot. Enjoy!