Filipino Binakol stew is a traditional dish originating from the Visayas region of the Philippines. It is known for its refreshing and aromatic flavors, combining chicken with coconut water and coconut meat, along with other ingredients such as ginger, lemongrass, and vegetables.
Key characteristics of Binakol stew include:
- Chicken: Typically, Binakol stew uses whole chicken pieces, including bone-in parts, which are simmered until tender.
- Coconut Water: The dish is distinguished by its use of coconut water as the base, which provides a subtle sweetness and enhances the overall flavor profile.
- Coconut Meat: Optionally, shredded coconut meat (from the coconut fruit) can be added for texture and additional coconut flavor.
- Aromatics: Ginger and lemongrass are essential aromatics that infuse the stew with their fragrant and citrusy notes.
- Vegetables: Common vegetables used in Binakol include green papaya or chayote squash, which add a mild sweetness and crunchy texture to the stew.
- Seasoning: The stew is seasoned with salt, pepper, and sometimes fish sauce (patis) to taste, balancing the flavors and enhancing the savory elements.
- Garnish: Fresh cilantro or spring onions are often used as garnish, adding a touch of freshness and color to the dish.
Binakol stew is typically simmered slowly to allow the flavors to meld together, resulting in a comforting and nourishing dish that is enjoyed as a main course in Filipino households, especially during gatherings and special occasions. Its unique blend of ingredients reflects the tropical and coastal influences of Filipino cuisine, making it a delightful culinary experience.
Filipino Binakol Stew Recipe (Keto, Low-Carb)
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 35 minutes
Servings: 4-6
Ingredients
- 1 whole chicken, cut into serving pieces (about 1.5 kg or 3.3 lbs)
- 4 cups coconut water (from fresh coconut if available, or canned)
- 1 cup coconut meat, sliced into strips (optional)
- 1 thumb-sized ginger, sliced thinly
- 2 lemongrass stalks, pounded and cut into 2-inch pieces
- 1 onion, sliced
- 2-3 cloves garlic, minced
- 2 cups cubed green papaya or chayote squash
- 1 cup string beans, cut into 2-inch lengths
- Salt and pepper to taste
- Fish sauce (patis) to taste
- Fresh cilantro or spring onions for garnish
Instructions
Prepare the Chicken:
- Rinse the chicken pieces under cold water and pat them dry with paper towels. Set aside.
Prepare the Ingredients:
- In a large pot, heat a tablespoon of oil over medium heat. Sauté the garlic, onion, and ginger until fragrant, about 2-3 minutes.
Cook the Chicken:
- Add the chicken pieces to the pot and cook until lightly browned on all sides, about 5-7 minutes.
Add Coconut Water and Coconut Meat:
- Pour in the coconut water and bring it to a boil. Reduce heat to low, cover, and simmer for about 30 minutes or until the chicken is tender.
Add Vegetables:
- Add the sliced lemongrass, green papaya (or chayote squash), and coconut meat (if using). Simmer for another 10-15 minutes or until the vegetables are tender yet still crisp.
Seasoning:
- Season with salt, pepper, and fish sauce (patis) to taste. Adjust the seasoning according to your preference.
Serve:
- Remove from heat and discard the lemongrass stalks. Transfer the Binakol stew to a serving bowl or individual bowls. Garnish with fresh cilantro or spring onions.
Nutritional Information (per serving, based on 6 servings):
- Calories: Approximately 400 kcal
- Protein: 30g
- Fat: 25g
- Carbohydrates: 15g
- Fiber: 4g
- Sugar: 6g
- Sodium: 600mg
Note: Nutritional values are approximate and may vary based on specific ingredients used and portion sizes.
Enjoy your hearty Filipino Binakol Stew! This comforting dish combines the rich flavors of coconut and chicken with the freshness of vegetables, making it a delightful addition to any meal.
