When we talk about Filipino sabaw (soupy dishes), it’s usually a debate between sinigang vs. nilaga vs. tinola. But another contender worthy of a spotlight is chicken binakol.
What is chicken binakol?
Born in the Western Visayas and popular among Ilonggos and Batangueños, binakol shares tinola’s foundation but deepens it with the sweet, fragrant nuance of coconut water and the soft texture of fresh coconut meat.
Traditionally, this soup is cooked inside bamboo tubes over open flames and made with Darag (native chicken). The very name binakol hints at a unique preparation. In the Hiligaynon language, bakol means "to spank." The chicken pieces were lightly pounded to help them absorb the coconut broth.
While we appreciate the technique for its intention, there’s no actual spanking required in this version. This recipe is straightforward and relies on readily available kitchenware and ingredients—no bamboo tubes or native chicken necessary.
At its heart, this is basically chicken tinola plus coconut water and buko meat. This is the kind of soup that feels like home, even if you didn’t grow up with it.
Ingredients
Ingredients
- ½ cup minced onion
- 3 tbsp minced garlic
- 3 tbsp thinly sliced fresh ginger
- ½ cup lemongrass stalks, smashed
- 1 kg assorted chicken cuts, skin-on, bone-in preferred
- 2 cups chicken stock
- 4 cups fresh coconut water
- 1 cup young coconut meat, sliced into bite-sized strips
- 3 tbsp fish sauce (patis)
- 2 cups green papaya, peeled and cut into chunks
- ½ cup fresh malunggay leaves
- salt and freshly cracked pepper, to taste
Sauté aromatics: In a large pot, heat 2 tbsp of neutral oil over medium heat. Add the onions and garlic, sautéing until translucent and aromatic. Then, add in the ginger and smashed lemongrass until browned and fragrant.
Cook chicken: Add the chicken pieces to the pot and sauté until the chicken is lightly browned on the outside.
Add broth: Pour in the chicken stock and coconut water and add the sliced coconut meat, fish sauce, and green papaya. Bring the pot to a gentle boil, then reduce to a simmer.
Finish with greens: Add the malunggay leaves and cook for 5 more minutes. Taste and adjust the seasoning with salt and freshly cracked pepper.
Serve: Ladle the soup into bowls and serve steaming hot with fluffy white rice on the side.
