Chicken Binakol

Name: Chicken Binakol
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 Servings
Ingredients: 2 stalks lemongrass; 1 tablespoon canola oil; 1 onion, peeled and sliced thinly; 3 cloves garlic, peeled and minced; 1 thumb-size ginger, peeled and julienned; 1 (about 3 to 4 pounds) whole native chicken, cut into serving parts; 1 tablespoon fish sauce; 4 cups coconut juice; 1 cup young coconut meat (buko); 1 green papaya, peeled and cut into cubes; 1 bunch spinach, stemmed and leaves separated

User Reviews

4.7

21 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
4 Servings
Calories
575 kcal
Course
Main Course
Cuisine
Filipino

Chicken Binakol

Gemma Fleming

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Chicken Binakoe is a classic Filipino soup made with coconut juice, papaya, spinach, and lemongrass. It's delicious, refreshing, and perfect for cold weather!

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Ingredients

Servings

2 stalks lemongrass
1 tablespoon canola oil
1 onion, peeled and sliced thinly
3 cloves garlic, peeled and minced
1 thumb-size ginger, peeled and julienned
1 (about 3 to 4 pounds) whole native chicken, cut into serving parts
1 tablespoon fish sauce
4 cups coconut juice
1 cup young coconut meat (buko)
1 green papaya, peeled and cut into cubes
1 bunch spinach, stemmed and leaves separated

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Instructions

Cut the stem and leaf ends of the lemongrass. Peel a few layers to get to the white part. Cut into 2-inch lengths and pound until with the back of a knife to release flavor. Set aside.
In a pot over medium heat, heat oil. Add onions, garlic, and ginger. Cook until softened.
Add chicken and cook until color changes and juices run clear.
Add fish sauce and cook for about 1 minute.
Add coconut juice and bring to a boil, skimming any scum that may float on top.
Add lemongrass.
Lower heat, cover and continue to cook for about 20 to 25 minutes or until chicken is cooked through.
Add papaya and cook for about 3 to 5 minutes or until tender.
Add coconut meat and cook until heated through.
Season with salt and pepper to taste.
Add spinach leaves, pushing down into the broth. Turn off heat and cover pot. Serve hot.

Notes

Use bone-in chicken cut into serving parts for maximum flavor. If you have access to free-range chicken, so much the better. Native na manok is higher in protein and lower in fat than commercial broilers, and its long cooking time brings a more intense taste.
For the best texture, choose young coconut that's meaty yet tender.

Nutrition Information

Show Details

Calories 575kcal (29%) Carbohydrates 29g (10%) Protein 36g (72%) Fat 36g (55%) Saturated Fat 14g (70%) Cholesterol 122mg (41%) Sodium 799mg (33%) Potassium 1709mg (49%) Fiber 8g (32%) Sugar 15g (30%) Vitamin A 8921IU (178%) Vitamin C 82mg (91%) Calcium 193mg (19%) Iron 6mg (33%)

Nutrition Facts

Serving: 4Servings

Amount Per Serving

Calories 575 kcal

% Daily Value*

Calories	575kcal	29%
Carbohydrates	29g	10%
Protein	36g	72%
Fat	36g	55%
Saturated Fat	14g	70%
Cholesterol	122mg	41%
Sodium	799mg	33%
Potassium	1709mg	36%
Fiber	8g	32%
Sugar	15g	30%
Vitamin A	8921IU	178%
Vitamin C	82mg	91%
Calcium	193mg	19%
Iron	6mg	33%