Mindanao Chicken Ginataan with Coconut and Spices

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich and fragrant chicken stew from Mindanao simmered in coconut milk with aromatic spices and fresh ginger. This filipino-inspired chicken ready in about 60 minutes pairs bone-in chicken thighs, coconut milk, fresh ginger, sliced thinly for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 4 Filipino cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tablespoons vegetable oil in a large pot over medium heat. Add 5 minced garlic cloves, 1 large sliced red onion, and 2 tablespoons thinly sliced fresh ginger. Sauté for 3-4 minutes until fragrant and softened.
  2. Step 2: Add 2 pounds bone-in chicken thighs and cook for 5 minutes, turning occasionally until lightly browned.
  3. Step 3: Stir in 1 teaspoon turmeric powder and 2 bruised lemongrass stalks, coating the chicken evenly.
  4. Step 4: Pour in 2 cups coconut milk and 1 cup water, then add 2 sliced bird’s eye chilies and 1 teaspoon salt. Bring to a gentle boil.
  5. Step 5: Reduce heat to low, cover, and simmer for 35-40 minutes until chicken is tender and sauce is creamy and thickened.
  6. Step 6: Remove lemongrass stalks before serving. Serve hot with steamed rice.

Frequently asked questions

How long does Mindanao Chicken Ginataan with Coconut and Spices take to make?

Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Mindanao Chicken Ginataan with Coconut and Spices?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.

Can I substitute ingredients in Mindanao Chicken Ginataan with Coconut and Spices?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mindanao Chicken Ginataan with Coconut and Spices for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Mindanao Chicken Ginataan with Coconut and Spices?

Filipino chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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