Chicken Binakol
Chicken Binakol is a comforting Filipino chicken soup infused with the subtle sweetness of coconut water, perfect for chilly days.
Servings: 4 servings
Calories: 350kcal
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.
Notes
Enjoy chicken binakol fresh, as it tends to be more flavorful the day it is made. Feel free to adjust vegetables based on what you have available. This dish is highly versatile!