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Creamy Chicken Binakol Recipe

Both juice and meat of fresh buko are highlighted in this Pinoy classic.

by: Happy Ongpauco-Tiu | May 11, 2016

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Both juice and meat of fresh buko are highlighted in this Pinoy classic chicken dish. Serve it in buko shells for the complete local experience.

Prep Time

10 mins

Cooking Time

20 mins

Ready In

30 mins

Yield

4 to 6

Cuisine

Filipino

Cooking Method

Braise

Creamy Chicken Binakol Ingredients

cooking oil, for sauteing

3 cloves garlic, minced

2 medium onion, 1 minced, and the other quartered

1 1-inch piece ginger, sliced and pounded

1 1.2 kilogram chicken, cut into serving pieces

2 tablespoons fish sauce (patis)

2 medium coconut (buko), juice reserved and meat scraped

1 cube chicken bouillon cube

1 cup all-purpose cream

1 stalk lemongrass (tanglad), chopped, plus extra for garnish

salt, to taste

How to Cook Creamy Chicken Binakol

Heat oil in a casserole over medium heat. Sauté garlic, onions, and ginger.

Add chicken and fish sauce; stir. Pour in fresh coconut juice and bring to a boil.

Add bouillon cube, all-purpose cream, chopped lemongrass, and coconut meat. Boil for another 10 minutes.

Season with salt and pepper. Garnish with lemongrass and serve immediately.

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