Ginataang Manok (Chicken Cooked in Coconut Milk)

Ingredients

• 3 tablespoons canola oil
• 0.5 cups sliced fresh ginger
• 1 whole chicken , 5 pound
• salt and ground black pepper to taste
• 2 cans coconut milk , 14 ounce
• 1 package frozen chopped spinach , 10 ounce

Instructions

1. 1

   Heat oil in a large skillet over medium heat and stir in ginger. Cook and stir until fragrant and lightly browned. Remove ginger and set aside.

2. 2

   Season chicken with salt and pepper. Place chicken in the same skillet over medium-high heat without crowding. Cook until chicken is lightly brown on all sides.

3. 3

   Return ginger to the skillet and add coconut milk. Bring to a boil, then cover with the lid tilted to allow steam to escape. Reduce heat to medium-low and simmer, stirring occasionally, until chicken is no longer pink at the bone, about 30 minutes.

4. 4

   Stir in spinach and simmer uncovered until spinach is warmed through, 8 to 12 minutes. Season with salt and pepper.