Ginataang Manok, Kalabasa, at Sitaw
Charleen Caabay​

Chef Charleen Caabay, winner of Food Network’s Chopped, shares her twist on a favorite dish -- Ginataang Manok, Kalabasa and Sitaw. 

Who doesn’t like a dish cooked with coconut milk AND spiced with some Thai chilis? Soooo good. 

Ingredients

• 4-6 Chicken thighs
• 1 can Coconut milk
• 1 Onion
• 3 Garlic cloves
• 2 tbsp chopped ginger
• 2 tbsp patis (fish sauce)
• 2 cups long beans
• 2 cups kalabasa (squash)
• 2-3 Thai chilis
• 3 tbsp cooking oil
• 1/2 cup water
• Salt and pepper to taste

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Preparation

1. Clean and cut chicken thighs in 3-4 pieces (if boneless).
   
2. Cut long beans and kalabasa into cubes.
   
3. Finely chop garlic, onions, and ginger. 
   
4. Heat a large pot with cooking oil, over medium heat.
   
5. Saute onions and garlic until the onions are translucent. Be careful not to burn your garlic. 
   
6. Cook chicken and lightly sear for 15 min and add patis.
   
7. When chicken is cooked, add kalabasa and long beans.
   
8. Saute everything in the pot, then add salt and pepper to taste.
   
9. Lastly, add coconut milk, Thai chilis and let simmer for 15min. Cooking in layers is key to a flavorful dish. 
   
   Serve with rice and enjoy.