Chicken Gizzard Ginataan Recipe: Creamy Filipino Coconut Stew

Why You’ll Love This Chicken Gizzard Ginataan

• Ease of preparation: This ginataan recipe starts with a simple boil to tenderize the chicken gizzard recipe main ingredient, then you sauté aromatics and simmer everything until creamy. It’s a straightforward process that feels doable even on busy weeknights.
• Health benefits: Chicken gizzards are nutrient-dense, offering plenty of protein, plus iron and other minerals. When cooked in coconut milk, this coconut stew delivers a satisfying meal without needing dairy, which can be a win for lactose-intolerant diets.
• Versatility for dietary needs: Because coconut milk is naturally dairy-free, chicken gizzard ginataan works well for people looking for lactose-free comfort food. You can also adjust vegetables based on what you have at home, while keeping the same rich creamy ginataan flavor.
• Distinctive flavor: Ginger, garlic, onion, and bay leaves give the dish a warm, savory aroma, while the red bell pepper and kangkong leaves add freshness and color. That combination is why Filipino ginataan recipe lovers keep coming back.

If you want a Filipino coconut milk stew that is creamy, savory, and deeply comforting, chicken gizzard ginataan is one of the most satisfying choices you can make at home.

For another cozy dessert-style treat to serve alongside a family meal, you can also check strawberry shortcake trifles.

Panlasang Pinoy shares additional context and variations, which can help if you’re comparing cooking styles. And if you’re curious about the nutrition side of gizzards, Everyday Health’s guide to gizzards is a helpful read.

Essential Ingredients for Chicken Gizzard Ginataan

Below are the ingredients you need for a classic, creamy chicken gizzard ginataan. This filipino ginataan recipe focuses on tender gizzards cooked in coconut milk, with ginger, bay leaves, and vegetables like kangkong leaves and red bell pepper.

Structured ingredient list (with precise measurements):

• 3 pounds chicken gizzard
• 2 cups coconut milk
• 1 bunch kangkong leaves
• 1 red bell pepper
• 1 minced onion
• 2 thumbs ginger, minced
• 5 cloves garlic, minced
• 3 bay leaves
• 3 tablespoons cooking oil
• 1 quart water
• Fish sauce to taste
• Ground black pepper to taste

Ingredient notes for best results

• Coconut milk: Helps create the creamy sauce that clings to rice, making this chicken gizzard ginataan feel rich and comforting.
• Kangkong leaves: Adds a slightly peppery, fresh taste. Add them at the end so they stay bright and tender.
• Ginger and bay leaves: These are key aromatics for a signature ginataan recipe flavor.
• Fish sauce and black pepper: Seasoning that balances the natural richness of coconut milk.

Special dietary options

• Vegan: Not vegan as written, because it uses chicken gizzards and fish sauce. For plant-based, swap in tofu or hearts of palm and replace fish sauce with soy sauce (or a vegan fish sauce alternative), but the flavor will be different.
• Gluten-free: This recipe can be gluten-free if your fish sauce is gluten-free. Also check coconut milk brands for any added ingredients.
• Low-calorie: To lighten it, use light coconut milk or reduce coconut milk slightly and add more water. Keep simmering time similar so the sauce still reduces properly.

How to Prepare the Perfect Chicken Gizzard Ginataan: Step-by-Step Guide

This section walks you through how to cook chicken gizzard ginataan from start to finish. Total prep is quick, and the cook time is mostly hands-off simmering while the gizzards become tender and soak up the creamy coconut milk.

Prep overview

• Prep: 10 minutes
• Cook: 1 hour 10 minutes
• Serves: 4

Quick reminder on texture: Tender gizzards are the foundation of a great chicken gizzard ginataan recipe. Don’t rush the boiling step.

Step-by-step directions

First Step: Pour 1 quart water into a cooking pot and bring to a boil.

Second Step: Add 3 bay leaves and 3 pounds chicken gizzards. Reduce heat to medium and simmer until tender (about 35 to 45 minutes). Remove gizzards and set aside.

Third Step: Heat 3 tablespoons cooking oil in a wok. Sauté 5 cloves minced garlic, 2 thumbs minced ginger, and 1 minced onion until onions soften.

Fourth Step: Add the boiled gizzards to the wok and sauté for 2 minutes.

Fifth Step: Pour in 2 cups coconut milk, bring to a boil, then simmer until liquid reduces by half. Stir occasionally so you get that smooth, creamy ginataan sauce.

Sixth Step: Add 1 red bell pepper and cook for 2 minutes.

Seventh Step: Add 1 bunch kangkong leaves, then season with fish sauce and ground black pepper to taste. Mix well until the greens wilt and blend into the creamy sauce.

Final Step: Transfer your chicken gizzard ginataan to a serving plate and serve with warm rice. Taste and adjust seasoning with a little more fish sauce if needed.

Tips as you cook (to keep it creamy and tasty)

• Don’t skip the simmer reduction: When the coconut milk reduces to about half, your Filipino coconut milk stew turns glossy and thick enough to coat rice.
• If it looks too thick, loosen it: Add a splash of water and simmer briefly. This keeps the dish from turning heavy.
• If it looks too thin, reduce more: Keep simmering until you reach the creamy consistency you like.

If you enjoy pairing main dishes with sweet desserts, you might also like banana oat chocolate chip cookies for an easy family-friendly treat.

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Dietary Substitutions to Customize Your Chicken Gizzard Ginataan

One of the best parts of a creamy filipino coconut stew is how flexible it can be. You can adjust proteins, vegetables, and seasonings while keeping the heart of the dish: ginger, garlic, bay leaves, coconut milk, and a savory finish.

Protein and main component alternatives

• Chicken gizzards: For a different texture, swap with chicken hearts or chicken thigh meat. If using meat, simmer until tender, then proceed with sautéing and coconut milk reduction.
• Seafood-style option: Use squid or shrimp for a quicker cook, but add them after the coconut milk reduces so they don’t overcook.
• Plant-based option: Substitute with tofu or hearts of palm. To mimic a hearty bite, sear tofu lightly first before adding to coconut milk.

Vegetable, sauce, and seasoning modifications

• Kangkong leaves substitute: Try spinach, malunggay, or bok choy. Add leafy greens near the end like you would with kangkong leaves.
• Red bell pepper: Replace with capsicum, carrots (if sliced thin), or even green bell pepper for a similar pop of color.
• Fish sauce swap: If you avoid fish sauce, use soy sauce, tamari, or a gluten-free alternative. Start with less, then adjust to taste.
• Spice level: Add chili if you like heat, but keep it mild so the coconut milk stays smooth.

Whether you keep the classic ingredients or swap in what you have, the core method still matters most: tenderize, sauté aromatics, then simmer coconut milk until creamy.

Mastering Chicken Gizzard Ginataan: Advanced Tips and Variations

Once you’ve made chicken gizzard ginataan a couple of times, you’ll notice how small changes can improve flavor and texture. Here are advanced tips and creative variations that keep the dish satisfying and distinctly Filipino.

Pro cooking techniques

• Check tenderness the right way: After simmering, pierce a gizzard with a fork. It should be tender enough to slice easily.
• Flavor layering: Sauté aromatics until fragrant before adding gizzards. This helps the ginger and garlic flavor bloom.
• Prevent sauce from getting grainy: Stir gently while simmering coconut milk. Avoid boiling too aggressively.

Flavor variations

• More aromatic depth: Add a few extra bay leaves or a little more ginger if you love that warm, fragrant taste.
• Vegetable variety: Include green beans or long beans for extra texture. Add sturdier vegetables a bit earlier than kangkong.
• Seasoning balance: If fish sauce is too strong, balance with a tiny splash more coconut milk and simmer briefly.

Presentation and serving ideas

• Serve in a shallow bowl so the creamy sauce looks inviting.
• Top with extra kangkong leaves if you saved some tender tips.
• Pair with warm steamed rice for the best scoop-and-eat experience.

Make-ahead options for busy schedules

• Cook ahead: Make the stew up to 1 to 3 days ahead and reheat gently.
• Stagger cooking: If possible, prep vegetables and chop aromatics beforehand so cooking night feels easier.
• Texture note: Reheat on low heat so the coconut milk stays creamy.

How to Store Chicken Gizzard Ginataan: Best Practices

Storing leftovers the right way helps your chicken gizzard ginataan taste great again. Since coconut milk can separate slightly as it cools, you’ll want to reheat gently and stir thoroughly.

Refrigeration

• Cool the stew to room temperature before storing.
• Place it in an airtight container.
• Refrigerate for up to 3 days.

Freezing

• Portion into smaller containers or freezer bags for easier reheating.
• Freeze for up to 2 months.
• Thaw overnight in the refrigerator before reheating.

Reheating without losing creaminess

• Reheat on the stovetop over low heat.
• Add a splash of water or coconut milk if the sauce thickened too much.
• Stir often until hot throughout, then taste and adjust seasoning.

Before reheating, check for off odors. If something smells sour or looks suspicious, it’s best to discard it.

Meal prep considerations

If you’re meal prepping, portion the stew into single servings. That way, busy parents, students, and working professionals can grab a container and reheat fast without affecting the whole batch.

FAQs: Frequently Asked Questions About Chicken Gizzard Ginataan

Chicken Gizzard Ginataan

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🥥 Creamy coconut milk stew transforms chewy gizzards into tender bites with ginger aromatics and fresh greens – lactose-free Filipino comfort!
🐔 High-protein 67g per serving, budget-friendly organ meat elevated in rich savory broth over rice!

• Total Time: 1 hour 20 minutes
• Yield: 4 servings

Ingredients

– 3 pounds chicken gizzard

– 2 cups coconut milk

– 1 bunch kangkong leaves

– 1 red bell pepper

– 1 minced onion

– 2 thumbs ginger, minced

– 5 cloves garlic, minced

– 3 bay leaves

– 3 tablespoons cooking oil

– 1 quart water

– Fish sauce to taste

– Ground black pepper to taste

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Instructions

1-First Step: Pour 1 quart water into a cooking pot and bring to a boil.

2-Second Step: Add 3 bay leaves and 3 pounds chicken gizzards. Reduce heat to medium and simmer until tender (about 35 to 45 minutes). Remove gizzards and set aside.

3-Third Step: Heat 3 tablespoons cooking oil in a wok. Sauté 5 cloves minced garlic, 2 thumbs minced ginger, and 1 minced onion until onions soften.

4-Fourth Step: Add the boiled gizzards to the wok and sauté for 2 minutes.

5-Fifth Step: Pour in 2 cups coconut milk, bring to a boil, then simmer until liquid reduces by half. Stir occasionally so you get that smooth, creamy ginataan sauce.

6-Sixth Step: Add 1 red bell pepper and cook for 2 minutes.

7-Seventh Step: Add 1 bunch kangkong leaves, then season with fish sauce and ground black pepper to taste. Mix well until the greens wilt and blend into the creamy sauce.

8-Final Step: Transfer your chicken gizzard ginataan to a serving plate and serve with warm rice. Taste and adjust seasoning with a little more fish sauce if needed.

Last Step:

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Notes

🕒 Simmer gizzards low/slow 40+ min for melt-in-mouth tenderness.
🥬 Add kangkong last to keep vibrant color and crispness.
❄️ Leftovers airtight fridge 3 days; reheat gently with splash water.

• Author: Brandi Oshea
• Prep Time: 10 minutes
• Cook Time: 1 hour 10 minutes
• Category: Stews
• Method: Stovetop
• Cuisine: Filipino
• Diet: Lactose-Free, High-Protein

Nutrition

• Serving Size: 1/4 recipe
• Calories: 720 kcal
• Sugar: 3g
• Sodium: 530mg
• Fat: 46g
• Saturated Fat: 25g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 9g
• Fiber: 1g
• Protein: 67g
• Cholesterol: 922mg