Chicken Binakol – Coconut Water Chicken Soup
Filipino chicken binakol is that sneaky superstar soup nobody tells you about—until some rainy or let’s-face-it, blah day, you NEED comfort, but want something way more interesting than your average chicken soup. Sure, you might’ve heard of tinola (that’s almost a cousin, by the way—check out this spinach chicken tinola), but chicken binakol throws coconut water into the mix. If you’re tired of the usual and you feel like your regular chicken soup’s letting you down, this will wake up your tastebuds, seriously. Oh, and if you love tinkering with old-school recipes or you want more delicious Filipino dishes, there are endless adobo variations to go nuts with. 
Introduction to chicken binakol
Chicken binakol is basically comfort in a bowl, and yeah, it’s definitely Filipino at heart. It’s got this blend of simple homemade chicken goodness with a tropical kick from coconut water—real, fresh coconut water makes the soup feel light, sweet, and kinda fancy, like five-star restaurant stuff right at your kitchen table. Sometimes people confuse it with tinola, but, no joke, once you taste that coconut broth, you get why this is special.
What’s even better, you mostly need stuff you’ve already got on hand—plus coconut water, which has this magical way of making even basic chicken taste so satisfying. My family’s been making this forever, especially on days we’re tired and want a warm meal that feels healthy but still cozy. (You won’t feel sluggish or like “ugh, soup again.”) It hits just as good during cold nights or random rainy afternoons. 
Choosing chicken cuts
Here’s where people start asking, “Do I need a whole chicken or what?” Honestly, you can use any cut you like—thighs, drumsticks, breast, all works. Thighs are my pick since they’re juicy and soak up the coconut flavor, but if you prefer white meat, just go for it. Chopping them into smaller pieces helps everything cook fast and evenly.
Leave the skin on if you want more flavor, and yes, bones are actually good. Sounds weird? But trust me, bones give the broth so much depth. That said, if you absolutely hate picking through bones, boneless chunks work fine too. My Nanay always said, “More bones, tastier soup!” She’s right (as usual). If you want this to feel healthier, check out other healthy Filipino recipes for ideas. 
Cooking with coconut water
If you’ve never cooked with coconut water before, you’re in for a treat—this is where chicken binakol shines. Not coconut milk, by the way; you want the clear, slightly sweet coconut water straight from the young coconut, not the boxed stuff flavored with sugar or preservatives. What makes coconut water cool is how it somehow keeps everything light. You won’t get anything greasy.
The soup picks up a playful sweetness (but not like dessert-sweet) and keeps the chicken tender and juicy. When you open a young coconut for this, you can actually toss in some coconut meat, too. Just scoop the soft stuff and add it in the last ten minutes of cooking. It’s a game changer, honestly. Can’t find fresh coconut? Real-talk, you can use bottled—just get the plain one, no weird flavors.
Adding vegetables
Let’s talk veggies, because chicken binakol is actually perfect for cleaning out the fridge. Traditionally, you toss in green papaya or chayote (known as sayote)—either one adds a subtle flavor that soaks up all that coconutty broth. But shoot, I’ve tossed in spinach, pechay (bok choy), even carrots when desperate.
If you want this to be more filling (because sometimes a hungry crowd just raids your kitchen) just chuck in those extras. Leafy greens go at the end so they stay bright. For a Filipino twist, malunggay leaves (Moringa) are super nutritious and classic. Don’t stress if you can’t find exact veggies—it’s the coconut water and chicken doing the heavy lifting here.
Seasoning
Okay, seasoning can make or break your chicken binakol. I go basic with fish sauce (patis) and some cracked black pepper. Fish sauce helps bring out that umami flavor, but don’t overdo it, or you’ll steamroll the coconut’s gentle sweetness. Taste as you go—that’s honestly the best hack.
Now, sometimes I squeeze in a bit of calamansi or lemon at the end to balance things out. If you only have salt and pepper, those still do the job. Scallions or a dash of ginger (fresh, please) at the start make the broth sing. You want seasoning that boosts, not covers up, the goodness of the coconut water.
This recipe hit all the right notes—light, flavorful, and super comforting. Coconut water makes all the difference! My family’s obsessed.—Maribel, proud home cook
Serving hot
Let’s get real, chicken binakol is best eaten piping hot and slurped with rice (always rice, no debate for me). Here’s how we do it at home:
- Ladle it over a bowl of steamed, fluffy white rice.
- Add a splash of extra fish sauce or patis for that classic Filipino punch.
- Toss in a handful of fresh chili if you like a hint of heat (not traditional, but hey, why not).
- Garnish with fresh herbs (like chili leaves, if you scored them) for color and more kick.
Everyone gets to pick their favorite chicken chunk. Don’t wait for leftovers—they disappear fast. If you want more soul-soothing soups, I swear by chicken sotanghon soup when I’m under the weather. 
Regional variations
Here’s something lots of folks don’t know: chicken binakol comes from the Western Visayas (Iloilo and Aklan, to be specific). Each area does it a little differently—sometimes even cooking it inside a bamboo tube or right in the coconut shell! Not kidding, that gives it extra earthy notes.
Some spots add lemongrass for a citrusy aroma, or a dash of chilies for personality. In certain homes, corn kernels pop up in the pot. If you ever eat this on the beach cooked over wood fire, you’re spoiled for life. No two bowls are quite the same, and honestly, that’s the magic.
Wrapping it up
Honestly, after one slurp of this coconut water chicken soup, you’ll see why this is one of those recipes you keep coming back to when you crave comfort with a Filipino twist. I’m all for simple meals that deliver tons of flavor—chicken binakol totally nails it. If you’re on the hunt for other versions or want pro tips, check out Chicken Binakol (Binakoe na Manok) – Kawaling Pinoy. For even more traditional details and another take on this dish, peep Binakol na Manok (Filipino Chicken and Coconut Soup) Recipe. And if you’re a visual learner or just want to drool a little, there’s a tasty-looking bowl over at Chicken Binakol ~ Chicken in Coconut Soup – The Peach Kitchen. Give this recipe a shot and let me know how it goes!
Chicken Binakol
Ingredients
Main Ingredients
- 1 whole whole chicken, cut into pieces Thighs are preferred for flavor.
- 4 cups fresh coconut water Use clear, fresh coconut water for best results.
- 1 cup coconut meat (optional) Add in the last ten minutes of cooking.
Vegetables
- 1 medium green papaya or chayote (sayote), sliced Choose either for traditional flavor.
- 2 cups leafy greens (spinach, pechay, or malunggay) Add towards the end to keep them bright.
- 1 medium carrot, sliced Optional, for added sweetness and heartiness.
Seasoning
- 2 tablespoons fish sauce (patis) To enhance the umami flavor.
- 1/2 teaspoon black pepper, cracked To taste.
- 1 piece calamansi or lemon, juiced Optional, for a zesty finish.
Instructions
Preparation
- Cut the whole chicken into pieces, leaving the skin on for added flavor.
- Prepare your vegetables by slicing them as necessary.
Cooking
- In a pot, combine the chicken pieces and coconut water, then bring to a boil.
- Reduce heat and let simmer for about 20 minutes.
- Add the vegetables (papaya or chayote) and cook for another 10 minutes.
- Stir in the leafy greens and coconut meat (if using) last, cooking for an additional 10 minutes.
- Season the soup with fish sauce, black pepper, and calamansi or lemon as desired. Adjust seasoning to taste.
Serving
- Serve the chicken binakol hot with steamed white rice.
- Optional: Garnish with fresh herbs or chili for added flavor.
