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Chicken in Coconut Milk with Pineapple

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PREP TIME
5 min
COOKING TIME
50 min
TOTAL TIME
55 min
SERVINGS
6 servings
Dinner Filipino
Chicken in Coconut Milk with Pineapple
Ingredients
  • 3 tablespoons canola oil
  • 1/2 cup sliced fresh ginger
  • 1 (5 pound) whole chicken, cut into pieces
  • salt and ground black pepper to taste
  • 2 (14 ounce) cans coconut milk
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
Instructions
1
Preheat the cooking vessel by heating oil in a large skillet over an intermediate temperature and introduce ginger into the mixture. Allow it to cook and stir constantly until it emits a fragrant aroma and develops a light brown hue. Set the ginger aside for further use.
2
Prepare the protein by sprinkling salt and pepper over it. Place the chicken in the same skillet, but avoid overcrowding, and cook until it develops a light brown color on all sides.
3
Reintroduce the ginger to the skillet and add coconut milk. Bring the mixture to a rolling boil, then cover it with a lid that allows steam to escape through a slight opening. Lower the heat to a low temperature and simmer, stirring occasionally, until the chicken is no longer pink at its core, approximately 30 minutes.
4
Introduce spinach into the mixture and continue to simmer uncovered until it is warmed through, taking around 8 to 12 minutes. Season with salt and pepper to complete the dish.