Chicken Binakol (Filipino Coconut Chicken Soup)

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The term "binakol" in "chicken binakol" originates from the Visayan languages of the Philippines, such as Cebuano and Hiligaynon. The word "binakol" is derived from "bakol" or "bakól" in Cebuano, which refers to a unique cooking method involving coconut. In this dish, chicken is simmered with coconut water and sometimes coconut meat, creating a flavorful and subtly sweet broth. Enjoying chicken binakol offers not just a delicious meal but also a taste of Filipino cultural heritage.





Chicken Binakol (Filipino Coconut Chicken Soup)



Origin: Visayas region, Philippines
Prep Time: 15 minutes | Cook Time: 45–60 minutes
Servings: 4–6 people

 Ingredients:

  • 1 whole chicken (cut into serving pieces) or 1 kg chicken thighs/legs
  • 1 cup fresh coconut water (or more if needed)
  • 2 cups shredded young coconut meat (optional but traditional)
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 thumb-sized piece of ginger, julienned or minced
  • 2 stalks lemongrass (tender inner part only, crushed)
  • 2–3 chili leaves or siling labuyo (optional – can substitute with Thai chili)
  • Salt and pepper to taste
  • 2 tablespoons cooking oil

Instructions:

1. Prepare Ingredients
  • Clean and wash the chicken thoroughly.
  • If using fresh coconut, extract the coconut water and shred the meat.
2. Sauté Aromatics
  • In a large pot, heat the oil over medium heat.
  • Add garlic, onions, and ginger. Sauté until fragrant and onions are translucent.
3. Brown the Chicken
  • Add the chicken pieces and cook until lightly browned on all sides.
4. Add Coconut Water & Simmer
  • Pour in the coconut water. Bring to a boil, then reduce heat and simmer for about 30 minutes or until chicken is tender.
5. Add Coconut Meat & Herbs
  • Stir in the shredded coconut meat.
  • Add lemongrass and chili leaves (if using). Simmer for another 10–15 minutes.
6. Season & Serve
  • Season with salt and pepper to taste.
  • Remove lemongrass before serving.

Serving Suggestion

  • Serve hot with steamed rice. 
  • The light yet rich coconut broth complements the tender chicken perfectly.

Tips


✔ Use bottled coconut water if fresh is not available.
✔ Young coconut meat can be found in Asian markets or substituted with canned young coconut.
✔ For extra flavor, add malunggay (moringa) leaves at the end of cooking. 

Enjoy your homemade Chicken Binakol — a warm bowl of Filipino heritage and comfort!

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