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Monday, 17 November 2014

Chicken Binakol (Filipino Soup)

       
          This is a delicious and an authentic Filipino soup of chicken and green papaya cooked in tender coconut water. Chicken is a lean meat and has proteins and contains antioxidants that improves our immune system. Raw papaya is a healthy veggie having a lot of vitamins, enzymes, minerals and nutrients. Last but not the least Coconut, both flesh and water are less in fat and calorie. It also contains antioxidants.

           So the entire combo is extremely healthy and flavourful. The lemon grass gives this soup a bit of a citrus aroma which is very refreshing. This soup is just perfect to warm up on a wintry night. It is traditionally prepared inside a bamboo tube or is simmered gently on a low flame. But I pressure cooked it to save time. This dish also calls for fresh chilli leaves, but in the absence of it, I used few coriander leaves. Spinach leaves also works fine. It is a wholesome meal in itself that can be enjoyed as a light dinner too. 





  • 250 gms chicken on bones, curry cut
  • 1 tbsp. olive oil
  • 1 onion, chopped
  • 1 tbsp. garlic, chopped
  • 1 tbsp. ginger, chopped
  • 1/2 of a small raw papaya, diced
  • 1 1/2 cups fresh coconut water
  • 1/2 cup fresh coconut flesh / fresh coconut, grated
  • 1 1/2 cups water / stock
  • salt and pepper to taste
  • 2 stalks lemongrass (only the white part)
  • fresh green/red chilies & coriander leaves to garnish





          Heat oil in a pan and saute the onion, ginger and garlic till slightly translucent. Add the chicken and continue to fry till light brown.

          Add the coconut water, coconut flesh, green papaya, 1 1/2 cups water, lemongrass, salt and pepper. Pressure cook for 3 whistles. Serve hot garnished with green chilies and coriander leaves.














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