Chicken Binakol

Ingredients

• 6 lbs. chicken (cut into serving pieces)
• 1 head garlic (crushed and chopped)
• 4 onions (sliced)
• 5 thumbs ginger (crushed and chopped)
• 4 young coconuts
• 2 small green papayas (wedged)
• 1 bunch lemongrass
• 5 long green peppers
• 2 cups hot pepper leaves
• 1 cup malunggay leaves
• 2 Maggi Magic Chicken Cubes
• 3 tablespoons fish sauce (optional)
• 1 teaspoon ground black pepper
• 3 tablespoons cooking oil

Instructions

1. 1

   sautéing: Heat the cooking oil in a large cooking pot. Sauté the garlic, onion, and ginger until the onion softens.

2. 2

   sautéing: Add the chicken and 3 tablespoons of fish sauce (note: you can add more fish sauce later as needed). Continue sautéing until the chicken turns light brown in color (around 3 to 4 minutes).

3. 3

   boiling: Pour in the juice of the young coconut (buko juice), and then add the coconut meat. Let it boil.

4. 4

   adding-vegetables: Add the green papaya and lemongrass. Cover and simmer for 20 to 30 minutes. (Note: you can also add water as needed.)

5. 5

   seasoning: Put the long green peppers in the pot and season with ground black pepper. Continue cooking for 3 minutes.

6. 6

   seasoning: Add the Maggi Magic Chicken Cube. Stir and turn off the heat.

7. 7

   adding-vegetables: Add the hot pepper leaves and malunggay leaves. Stir and let the residual heat cook them for 2 minutes.

8. 8

   serving: Transfer to a serving bowl. Serve hot. Share and enjoy!