Come join me in the kitchen, mga kaibigan! Today, I’m sharing one of my family’s favorite dishes: Ginataang Papaya with Chicken. This recipe is a real winner, blending juicy chicken, ripe papaya, and creamy coconut milk into a hearty stew that warms the soul.
It’s the kind of meal that brings everyone together around the table, sharing stories and laughter. So let’s fire up the stove and cook up some love for our loved ones!
Ginataang Papaya Ingredients
- Papaya
Ripe papaya brings a subtle sweetness and unique texture to the dish, complementing the savory elements and adding a tropical twist. - Chicken
Tender chicken adds protein and heartiness, making the dish satisfying and filling. You can use boneless, skinless chicken thighs or breast, depending on your preference.
Spices and Condiments: - Ginger, Garlic, Onion
These aromatic ingredients form the flavor base of the dish, adding depth and complexity to the broth. - Fish Sauce
Adds a savory umami flavor and depth to the dish. Adjust the amount according to your taste preference. - Black Pepper and Salt
Enhances the overall flavor profile and balances the sweetness of the papaya and coconut milk. - Coconut Milk
Creamy coconut milk forms the luscious base of the dish, infusing it with rich, tropical flavor and adding a velvety texture. - Chicken Cube
Adding depth and richness, the chicken cube amplifies the savory notes in the broth, creating a flavorful foundation for your Ginataang Papaya.
How To Cook Ginataang Papaya
Sauté the Aromatics
First, heat a pan over medium heat and add a bit of oil. When the oil is hot, sauté the ginger, minced garlic, and sliced onions. Cook until they smell good and the onions turn soft. This mix adds lots of flavor to the ginataang papaya.
Add the Chicken
Next, add the chicken pieces to the pan. Stir them with the ginger, garlic, and onions, and let them cook. The chicken will release some fat, which makes the dish richer. Stir occasionally so the chicken cooks evenly and soaks up the flavors.
Add the Papaya
Once the chicken is browned, add the sliced papaya. Also, add two tablespoons of fish sauce and one tablespoon of ground black pepper. Stir well to coat the papaya with the seasonings. Then, cover the pan to let everything cook together.
Add the Coconut Water
After a few minutes, pour in the coconut water. Bring it to a boil and cook until the papaya is almost tender. Check it now and then to make sure it doesn’t overcook. The coconut water adds a sweet and nutty taste that goes well with the other ingredients.
Add the Chicken Cube
To make the soup taste even better, add one chicken cube to the boiling mix. This makes the soup richer and more flavorful.
Simmer with Coconut Cream
When the papaya is almost done, pour in the coconut cream. Cover the pan again and let it simmer until the sauce gets thick and creamy. This step makes the dish rich and smooth.
Season to Taste
Taste the dish and add salt if needed. Adjust to your liking to make sure the flavors are just right.
Add Chili Leaves and Green Chilis
For the final touch, add the chili leaves and three pieces of green chilis. Let it simmer for two more minutes. This adds a bit of heat and extra flavor to the dish.
Serve and Enjoy
Once everything is cooked, transfer the ginataang papaya to a serving bowl. The dish is now ready to enjoy, full of creamy, savory, and slightly spicy flavors. Enjoy your homemade ginataang papaya!
Can I Use Other Meat Instead of Chicken?
Absolutely! While chicken is the classic choice for Ginataang Papaya, I’ve had some fantastic experiences using different meats and protein sources. Here are a few options I’ve tried:
Pork
Pork is a great substitute. Use pork belly or pork shoulder for a similar rich and tender result. Cook it in the same way as the chicken, allowing the fat to render and flavor the dish.
Shrimp
Shrimp can be a delicious option. Since shrimp cooks quickly, add it after the papaya has softened. This prevents the shrimp from overcooking and becoming tough.
Beef
Beef can be used, but it might require longer cooking times to become tender. Use a cut suitable for stewing, like beef brisket or chuck. Brown the beef first and then follow the recipe, allowing extra time for the meat to cook.
Tofu
For a vegetarian option, tofu can be a great substitute. Use firm tofu, cut into cubes, and add it after the papaya has started to soften. Tofu will soak up the flavors of the dish and provide a protein-rich alternative.
Tips and Tricks for a Savory Ginataang Papaya
Use Fresh Ingredients
Fresh Coconut Milk and Cream: Whenever possible, use fresh coconut milk and cream. Fresh coconut adds a richer, more authentic flavor compared to canned versions.
Ripe Papaya: Ensure the papaya is just ripe. Overripe papaya can become too soft, while underripe papaya can be too firm.
Cooking Techniques
Simmer Gently: After adding the coconut milk and cream, let the mixture simmer gently. High heat can cause the coconut milk to curdle.
Cover the Pan: Cover the pan while simmering to trap the steam and cook the papaya evenly.
Serving Tips
Serve Hot: Ginataang papaya is best served hot. The flavors are more pronounced and the texture is at its best when the dish is warm.
Accompaniments: Serve with steamed rice to soak up the creamy sauce. Rice is a perfect companion to balance the rich flavors.
Frequently Asked Questions
No, ripe papaya is not suitable for this dish because it will become too soft and sweet when cooked. Green papaya has a firmer texture and a mild flavor that complements the savory coconut milk sauce.
You can use any part of the chicken, but boneless, skinless chicken thighs or breasts are commonly used for convenience. Bone-in pieces can also be used for added flavor.
Yes, you can add chili peppers to make the dish spicy. Bird’s eye chili (siling labuyo) or any other type of chili can be used according to your heat preference.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.
Ginataang Papaya with Chicken
Ingredients
- 2 tbsp Oil
- 1 piece Ginger thumb-sized (julienne)
- 6 cloves Garlic (minced)
- 1 piece Onion large (sliced)
- 500 grams Chicken
- 1 piece Papaya large (wedged)
- 2 tbsp Fish Sauce
- 1 tbsp Black Pepper (ground)
- 3 cups Coconut Water
- 1 piece Chicken Cube
- 2 cups Coconut Cream
- 1 bunch Chili leaves
- 3 pieces Green Chili
- Salt to taste
Instructions
- In a pan saute the ginger, minced garlic and sliced onion, then add the chicken. Toss and let it simmer until fat renders.
- Add the sliced papaya, two tablespoons fish sauce and one tablespoon ground black pepper. Toss and cover.
- Add the coconut water, let it boil until the papaya is almost tender.
- Add one chicken cube to give more flavor to the soup.
- Add the coconut cream, cover and let it simmer until the sauce thickens.
- Add salt, adjust according to your taste.
- Add the chili leaves and three piece green chilis, let it simmer for two minutes.
- Transfer to a bowl and serve!
Video
Notes
- Taste and adjust the seasoning as you cook. Fish sauce adds saltiness and umami, while black pepper adds a hint of spice. Adjust these according to your taste preference.
