Chicken Binakol: Think Tinola With Coconut

Chicken binakol: it's like tinola with coconut

Course Soup
Cuisine Filipino
Keyword chicken, Coconut
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
Author Connie Veneracion


  • 1 tablespoon cooking oil
  • 2 one-inch knobs ginger peeled and thinly sliced
  • 2 shallots (or 1 onion), thinly sliced
  • 3 cloves garlic peeled and thinly sliced
  • 500 grams chicken soup bones (backs and necks are ideal)
  • patis (fish sauce) to taste
  • 4 cups fresh coconut juice
  • 2 tender coconuts cut into fine strips
  • 1 generous handful spinach


  • Heat the cooking oil in a pot. Saute the garlic, ginger and shallots just until softened.
  • Add the chicken pieces skin side down. Cook until the skin is lightly browned. Flip and brown the opposite sides. 
  • Drizzle in two tablespoons of fish sauce. Cook until the mixture is quite dry.
  • Pour in the coconut water. Drizzle in more fish sauce. 
  • Dump in the coconut meat.
  • Bring to a gentle boil, lower the heat, cover and simmer for 20 minutes or until the chicken is done. 
  • Turn off the heat. Fish out the chicken, move to a plate and cool.
  • Flake the chicken meat; discard the bones.
  • Turn on the heat. Add the chicken meat and spinach to the soup. Taste the broth and season with more fish sauce, if needed. Simmer for another ten minutes.
  • Serve the chicken binakol while piping hot.


This is an updated version of the chicken binakol recipe originally published in June 6, 2014.