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Ginataang Manok with Papaya is a popular Filipino coconut-milk stew recipe that is a combination of chicken pieces, green papaya, green beans, and various aromatic spices cooked together in a flavorful coconut broth. The dish is often served with steamed rice and enjoyed as a main course.

Filipino chicken coconut milk stew Ginataang Manok with Papaya and Green beans served on a plate
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Coconut-based dishes have been part of Filipino cuisine for centuries, with the use of coconut milk dating back to pre-colonial times. It is not surprising since the Philippines has an abundance of coconut trees which gives them the name “the coconut capital of the world”.

I have cooked many Ginataang recipes, and they are delicious and nutritious. That is because of most it contain vegetables and meat as protein. They are typically eaten with white steamed rice and are sometimes served with different side dishes.

In this post, I have made a delicious coconut-milk-based chicken stew called Ginaatang manok with papaya. In English, the word Ginataang means “cooked with coconut milk” while the word Manok means “Chicken”. I promise you are going to love it since this is one of my favorite Filipino chicken stew dishes.

Filipino chicken coconut milk stew Ginataang Manok with Papaya and Green beans served on a plate

Recipe ingredients

Recipe Ingredients of Ginataang Manok with Papaya

Here are the ingredients you need to make Ginataang Manok with Papaya:

Chicken: I am using Chicken Thigh and Leg since they provide rich and flavorful meat that becomes tender and juicy when cooked. These cuts are often preferred for stew dishes like Ginataang Manok due to their moistness and ability to withstand longer cooking times.

Green Papaya: They are unripe papaya fruit that has a firm and slightly sweet flavor as it is cooked in coconut milk. In this recipe, green papaya is peeled, seeded, and sliced into bite-sized pieces

Green Beans: Also known as “Sitaw” is a long, slender green vegetable. I included this in my recipe for added color and a bit of vegetable flavor.

Herbs: I added garlic, ginger, and red onion since they enhance the flavor and aroma of my Filipino chicken coconut dish.

Fish Sauce: This is a popular Filipino condiment sauce that adds a savory umami flavor to dishes. It has a salty flavor but it provides a balance to the sweetness of the coconut milk which adds flavor to my stew dish.

Bouillon Cube: I am using a chicken bouillon cube which adds flavor to my stew.

Water: You need water to combine with the coconut milk, bouillon cube, and other ingredients to form a flavorful broth in which the chicken and vegetables are cooked.

Vegetable Oil: I use canola oil to saute the chicken, onion, garlic, and ginger before adding the coconut milk and water.

Step by Step Instruction

Here is the instruction on how to make Ginataang Manok with Papaya:

  • In a large cooking pot, I add vegetable canola oil and then saute the red onion first, followed by ginger & garlic.
  • Once I stirred them for a few minutes, I added the chicken leg and thigh and sauté it for 5 minutes
  • I poured the coconut milk and water on the chicken, and let it simmer for 20 to 25 minutes. Set aside the remaining half of the coconut milk for later use.
  •  Once you reach 20 minutes, add the remaining coconut milk.
  •  After that, I added the green beans and green papaya. I let it simmer for 5 more minutes so it will be soft.
  •  Seasoned it with fish sauce, black pepper, and salt.
  •  Once done, you can now serve it with white steamed rice. Enjoy!
Filipino chicken coconut milk stew Ginataang Manok with Papaya and Green beans served on a plate

Tips and Hints

  • Clean the chicken with lemon or calamansi juice and juice to remove the odor when simmering it.
  • If you like your stew creamier and thicker texture, you can use coconut cream instead of milk
  • Fish sauce is an important condiment since this is what adds flavor of my ginitaang manok
  • You can use the orange papaya which is the ripe fruit but it has a soft texture and it cooks faster than the green papaya

Frequently Asked Question (FAQs)

1. Can I use chicken breast instead of chicken pieces with bones?

Yes, you can use chicken breast if you prefer boneless meat. However, using bone-in chicken pieces adds more flavor to the dish as the bones release their essence into the coconut milk during the cooking process.

2. Can I add other vegetables to ginitaang manok?

Yes. You can add other vegetables like spinach, bok choy, or green beans for added color and nutrition

3. How long can this recipe be stored in the fridge?

The Ginitaang Manok with Papaya can be stored in the fridge for up to 4-5 days maximum since coconut milk has high fats and they tend to be prone to spoilage.

4. What is the best accompaniment for ginitaang manok with papaya?

This dish is traditionally served with white steamed rice. In addition, you can also serve other Filipino vegetable dishes such as vegetable lumpia and ginisang ampalaya.

Other Filipino Coconut Milk Recipes

Here are other delicious Filipino Ginataang or coconut milk stew recipes that you can make at home:

1. Filipino Chicken Curry

2. Chicken Bicol Express

3. Ginataang Manok with Kalabsa (coconut milk with squash and moringga leaves)

???? Recipe Card

Ginataang Manok with Papaya

Saif Al Deen Odeh

Ginataang Manok with Papaya is a Filipino recipe made with chicken and green papaya cooked in a creamy coconut milk broth

Prep Time 5 minutes

Cook Time 30 minutes

Course Main

Cuisine Filipino

Servings 4

Calories 409 kcal


  • 5 Pieces Chicken Leg & Thigh
  • ½ Medium Green Papaya, peeled and cut into square pieces
  • 1 Cup Long Green Bean, cut into 3 inches length
  • 1 Whole Can Coconut Milk
  • 1 Medium Red Onion. chopped
  • 4 Cloves Garlic, chopped
  • 2 Thumb-size Ginger, divide into 4 pieces
  • 3 Tablespoons Fish Sauce
  • 1 Piece Chicken Bouillon Cube
  • 1 Cup Water
  • 2 Tablespoons Vegetable Canola Oil
  • Salt and Black Pepper for Taste


  • Add vegetable oil in the cooking pot. Once hot, add the chopped red onion. Stir till it turns translucent.

  • Add chopped garlic, and ginger. Stir for less than a minute

  • Add the chicken leg and thigh. Stir and let it saute for up to 5 minutes

  • Pour water and half of the coconut milk. Leave the remaining half of the coconut milk for later use.

  • Simmer for up to 25 minutes. Once you reach 20 minutes, pour the remaining coconut milk.

  • Add the cut green papaya & green beans. Stir to mix and let it simmer for additional 5 minutes or till the papaya is soft and cooked

  • Add fish sauce, salt and black pepper for taste.

  • Serve it with steamed rice. Enjoy!


  • Don’t add much salt since the fish sauce is already salty & umami flavor.
  • You can add other vegetables like spinach or bok choy.
  • Use coconut cream if you prefer thicker and creamier stew.


Serving: 4gCalories: 409kcalCarbohydrates: 16.6gProtein: 23.6gSaturated Fat: 8.8gCholesterol: 105mgSodium: 1005mgPotassium: 248mgFiber: 3.4gSugar: 9.2gCalcium: 77mgIron: 2mg

Keyword ginataang manok, Ginataang Manok with Papaya

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