Ginataang Manok with Papaya

Ginataang Manok with Papaya is a delicious way of cooking chicken. This is one of my favorite Filipino chicken dishes for several reasons. The cooking process is simple, and the result is great. I like how tasty and spicy the chicken became, and I love its rich and creamy sauce.

This dish is ideal to make during lunch or dinner, especially when it is chilly outside. It is a portion of comfort food that can help make you feel a bit warm.

Ginataan dishes make use of coconut milk or coconut cream all the time. This ingredient comes in many forms. Fresh is still best, but you can always use the following as an alternative to freshly squeezed coconut milk:

  • Canned coconut milk
  • Coconut milk powder
  • Coconut milk mix (such as ginataang gulay mix)

As for the chicken, bone-in is ideal. It is more flavorful, and it is usually less expensive compared to boneless. However, using boneless chicken has its advantages too. It is up to you to decide which is best for your consumption.

How to Cook Ginataang Manok with Papaya


Now, let’s talk about the steps on how to prepare this dish. The first thing to do is to have all the ingredients at hand. Prepare the ingredients listed in the recipe below.

I pan-fry the chicken first in order to keep the skin from shrinking too much when stewing (or cooking with coconut milk). You do not need to do this if you are using skinless chicken. Simply fry each side for one and a half minutes. Set the chicken aside afterward.

Using the remaining oil, saute onion, garlic, and ginger. Add the pan-fried chicken. Pour coconut milk and add some chili pepper (using chili is optional). Slowly stew the chicken in coconut milk until tender. This will extract the flavors of the meat.

I add the papaya and green leafy vegetables afterward. I am using spinach for this recipe. The following leafy greens can also be used:

  • Malunggay leaves
  • Hot pepper leaves (dahon ng sili)
  • Bittermelon leaves (dahon ng ampalaya) note: this can make the dish a bit bitter
  • Pechay or bok choy

Season with patis (fish sauce) and ground black pepper before serving.

Try this Ginataang Manok with Papaya recipe. Enjoy your meal!


Ginataang Manok with Papaya

Chicken and young papaya cooked in spicy coconut milk. This Filipino way of cooking is known as ginataan. It is best enjoyed with warm rice.
 CourseMain Course
 Prep Time10 minutes
 Cook Time50 minutes
 Servings4 people
 AuthorVanjo Merano


  • 1 lb chicken cut into serving pieces
  • 1 piece green papaya small, sliced into wedges
  • 1 cups spinach
  • 2 cups coconut milk
  • 6 pieces chili pepper
  • 1 piece onion chopped
  • 4 cloves garlic minced
  • 2 thumbs ginger julienne
  • Patis and ground black pepper to taste
  • 4 tablespoons cooking oil


  • Heat oil in a cooking pot.
  • Pan-fry chicken for 1 1/2 minutes per side. Remove from the pot. Set aside.
  • Saute onion, ginger, and garlic in the remaining oil until onion softens.
  • Put- the pan-fried chicken into the pot. Cook for 1 minute.
  • Pour coconut milk into the pan. Let boil.
  • Add chili pepper. Cover the pan and adjust heat between low to medium. Cook for 30 minutes or until the chicken becomes tender.
  • Add papaya. Stir. Cook for 5 minutes.
  • Put the spinach into the pot. Cook for 2 minutes.
  • Season with patis and ground black pepper.
  • Transfer to a serving bowl. Serve. Share and enjoy!


Calories: 497kcal | Carbohydrates: 11g | Protein: 13g | Fat: 46g | Saturated Fat: 25g | Cholesterol: 41mg | Sodium: 63mg | Potassium: 511mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1138IU | Vitamin C: 31mg | Calcium: 53mg | Iron: 5mg

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