Chicken Gizzard Ginataan Recipe: Creamy Filipino Stew

Chicken Gizzard Ginataan Recipe: Creamy Filipino Stew

Chicken Gizzard Ginataan is a rich, cozy Filipino dish made with tender chicken gizzards, coconut milk, kangkong leaves, and bell pepper. If you love ginataan recipe ideas that are budget-friendly, filling, and full of flavor, this one is worth adding to your weekly meal plan. The gizzards simmer until soft, then soak up the creamy coconut sauce for a savory, comforting dish that tastes great with warm rice.

This chicken gizzard recipe is a smart pick for busy home cooks, students, working professionals, and parents who want something hearty without a long ingredient list. It also fits well for people looking for a filipino ginataan that uses simple pantry staples. The mix of garlic, ginger, onion, fish sauce, and coconut milk gives the stew its classic flavor, while kangkong adds freshness and a little crunch.

Once you’ve gathered your ingredients, let’s dive right in and whip up this tasty dish that’s sure to become a family favorite!

For more background on the nutrition of organ meats, you may also want to read this helpful resource from the health benefits of gizzards. If you enjoy Filipino comfort food, you might also like this collection of ginataan recipes.

Why You’ll Love This Chicken Gizzard Ginataan

• Easy to prepare: This chicken gizzard ginataan recipe uses simple steps and everyday ingredients. The gizzards are boiled first, then simmered in coconut milk, so the process feels easy to follow even if you are new to Filipino cooking.
• Hearty and filling: With 67g protein per serving, this creamy chicken gizzard ginataan gives you a satisfying meal that pairs perfectly with rice. It is a good option for hungry families, students, and anyone who wants a filling dinner.
• Good for different eating needs: Coconut milk is dairy-free, so this filipino chicken gizzard stew works well for people who avoid lactose. It also gives you a rich texture without needing cream.
• Bold, comforting flavor: The mix of garlic, ginger, onion, bay leaves, fish sauce, and coconut milk gives this chicken gizzard ginataan coconut milk dish its warm and savory taste. Kangkong and red bell pepper add color, freshness, and a little crunch.

According to the recipe details, this dish takes about 10 minutes to prep and around 1 hour and 10 minutes to cook, for a total of about 1 hour and 20 minutes. That makes it a practical choice for weeknight meals, family dinners, or even meal prep for the next few days.

Essential Ingredients for Chicken Gizzard Ginataan

Here is the complete ingredient list for this creamy ginataan dish, formatted clearly so you can gather everything before cooking.

• 3 pounds chicken gizzards – the main protein that becomes tender after simmering.
• 2 cups coconut milk – gives the stew its creamy, rich ginataan base.
• 1 bunch kangkong leaves – adds freshness, color, and a light leafy texture.
• 1 red bell pepper – brings sweetness, crunch, and extra nutrients.
• 1 minced onion – builds the savory base flavor.
• 2 minced thumbs ginger – adds warmth and aroma.
• 5 minced cloves garlic – gives the dish its deep Filipino-style flavor.
• 3 bay leaves – add a subtle earthy scent while the gizzards simmer.
• 3 tablespoons cooking oil – used for sautéing the aromatics.
• 1 quart water – used for boiling the gizzards until tender.
• Fish sauce – seasons the stew with salty umami flavor.
• Ground black pepper – adds a little heat and balance.

Special Dietary Options

• Vegan: Swap the chicken gizzards for king oyster mushrooms or tofu, and use mushroom seasoning instead of fish sauce.
• Gluten-free: This dish is naturally gluten-free as long as your fish sauce is gluten-free.
• Low-calorie: Use light coconut milk and reduce the oil slightly, then add more kangkong for volume.

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

First Step: Boil the gizzards until tender

Start by pouring 1 quart water into a pot and bringing it to a boil. Add 3 bay leaves and 3 pounds chicken gizzards, then lower the heat to medium. Let the gizzards simmer for 35 to 45 minutes, or until they turn tender enough to bite through without too much chewiness. This first simmer is important because chicken gizzards are naturally tough and need time to soften.

If you want to save time on a different day, you can boil the gizzards ahead and store them in the fridge. That makes this chicken gizzard ginataan even easier to put together later in the week.

Second Step: Sauté the aromatics

Once the gizzards are tender, set them aside and move to a wok or wide pan. Heat 3 tablespoons cooking oil over medium heat. Add 5 minced cloves garlic, 2 minced thumbs ginger, and 1 minced onion. Cook them until fragrant and lightly softened. This step builds the flavor base for your filipino ginataan.

Keep the heat steady so the garlic does not burn. Burnt garlic can make the whole dish taste bitter, so stir often and watch it closely. If you like a stronger ginger flavor, you can let the ginger cook for a few extra seconds before adding the next ingredient.

Third Step: Add the boiled gizzards

Add the boiled chicken gizzards to the wok and sauté them for about 2 minutes. This helps the meat soak up the garlic, ginger, and onion flavors before the coconut milk goes in. Stir the pieces well so every bite gets coated in the aromatics.

At this point, the dish already smells amazing. If you are cooking for kids or anyone who prefers a milder taste, keep the seasoning light for now and adjust later once the coconut milk is added.

Fourth Step: Pour in the coconut milk

Pour in 2 cups coconut milk and bring the mixture to a gentle simmer. Let it cook until the sauce is reduced by half. This gives you a richer, thicker creamy ginataan sauce that clings to the gizzards. Stir every so often so the coconut milk does not stick to the pan.

This is the part that turns the dish into a true chicken gizzard ginataan coconut milk meal. The sauce should look silky and slightly thicker before you add the vegetables.

Fifth Step: Add the bell pepper

Slice or chop 1 red bell pepper, then add it to the pan. Cook for about 2 minutes. The bell pepper should stay a little crisp so it adds a sweet pop of color and texture. It also brings vitamin C and a nice balance to the rich coconut sauce.

If you prefer softer vegetables, let the pepper cook a little longer. If you want more crunch, add it near the end and turn off the heat sooner.

Sixth Step: Stir in the kangkong leaves

Add 1 bunch kangkong leaves and stir gently until wilted. Kangkong cooks fast, so it only needs a short time in the hot sauce. The leaves add a fresh green finish that helps balance the creamy base and savory gizzards.

This is also a good stage to taste the sauce and adjust the flavor. Add fish sauce little by little, then finish with ground black pepper to taste. Remember that fish sauce is salty, so start small and add more only if needed.

Final Step: Serve hot with rice

Once everything is mixed and the sauce tastes right, turn off the heat and serve the chicken gizzard ginataan while hot. Spoon it over steamed rice so the sauce can soak in. The dish is creamy, savory, and filling, which makes it perfect for lunch or dinner.

For the best texture, serve right away after cooking. If the sauce thickens too much while sitting, just add a splash of water or a little more coconut milk when reheating.

Quick Cooking Timeline

Tip: Coconut milk adds creaminess and is dairy-free for lactose-intolerant eaters. Kangkong leaves and bell pepper provide crunch and nutrients. Pair with warm rice for a hearty meal.

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Dietary Substitutions to Customize Your Chicken Gizzard Ginataan

Protein and Main Component Alternatives

If you cannot find chicken gizzards, you can still make a tasty ginataan recipe with other proteins. Chicken liver or chicken heart can work, though they will cook faster and have a different texture. Pork belly can also be used for a richer version, while tofu or mushrooms are good plant-based choices.

For a lighter bowl, use fewer gizzards and add more vegetables. This can help make the dish friendlier for diet-conscious eaters while keeping the comforting feel of filipino chicken gizzard stew.

Vegetable, Sauce, and Seasoning Modifications

Kangkong is a great leafy green, but spinach, bok choy, or pechay can work too. If red bell pepper is unavailable, try green bell pepper or carrots for color and crunch. You can also add eggplant, string beans, or even squash to stretch the dish further.

For seasoning, fish sauce gives a classic Filipino taste, but soy sauce can work in a pinch if you want a slightly different flavor. If you like heat, add fresh chili slices or chili flakes. For a lighter sauce, use light coconut milk or mix coconut milk with a little more water. These swaps keep the dish flexible while still tasting like a real chicken gizzard ginataan recipe.

Mastering Chicken Gizzard Ginataan: Advanced Tips and Variations

Good creamy chicken gizzard ginataan starts with properly tender gizzards. If yours are still chewy after the first simmer, keep cooking them a bit longer before adding the coconut milk. You can also pressure cook them first if you want to shorten the total time. Another smart trick is to slice larger gizzards into smaller pieces before boiling so they soften more evenly.

For deeper flavor, let the sautéed garlic, ginger, and onion cook until just golden before adding the meat. You can also add a pinch of chili for a gentle kick. If you want a more rustic version of this filipino ginataan, add extra kangkong stems or more bell pepper. For a richer sauce, let the coconut milk reduce a little longer before serving.

Presentation matters too. Serve the stew in a wide bowl so the green kangkong and red bell pepper stand out against the creamy sauce. A spoonful of sauce over a bed of steaming rice makes the dish look even more inviting. For busy days, you can boil the gizzards ahead, then finish the rest of the dish in about 20 minutes when you are ready to eat.

How to Store Chicken Gizzard Ginataan: Best Practices

Store leftover Chicken Gizzard Ginataan in an airtight container and keep it in the fridge for up to 3 days. Let the dish cool first before sealing it. Because it contains coconut milk, the sauce may thicken after chilling, but that is easy to fix when reheating.

For reheating, warm it gently in a pan over low to medium heat. Add a splash of water or coconut milk if the sauce looks too thick. Always check for spoilage before eating leftovers, especially if the dish sat out for a while.

Freezing is possible, but the texture of the coconut milk and vegetables may change a little. If you plan to freeze it, store it in a freezer-safe container for up to 1 month. For meal prep, it helps to keep the rice separate so the stew stays creamy and the grains do not get soggy.

Nutrition Information for Chicken Gizzard Ginataan

This dish is filling and nutrient-dense, which is one reason many home cooks love it. Here is the nutritional breakdown per serving:

The combination of protein from the gizzards, nutrients from kangkong, and creaminess from coconut milk makes this a hearty stew that can fit into many meal plans. It is filling enough for dinner and strong enough to keep you satisfied for hours.

FAQs: Frequently Asked Questions About Chicken Gizzard Ginataan

Chicken Gizzard Ginataan

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🍗 Discover tender, flavorful chicken gizzards in a rich coconut milk stew, packed with protein and perfect for a hearty Filipino meal.
🥥 Enjoy dairy-free creaminess with fresh kangkong and bell peppers for added crunch, nutrients, and authentic Ginataan taste at home!

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

Ingredients

– 3 pounds chicken gizzards – the main protein that becomes tender after simmering.

– 2 cups coconut milk – gives the stew its creamy, rich ginataan base.

– 1 bunch kangkong leaves – adds freshness, color, and a light leafy texture.

– 1 red bell pepper – brings sweetness, crunch, and extra nutrients.

– 1 minced onion – builds the savory base flavor.

– 2 minced thumbs ginger – adds warmth and aroma.

– 5 minced cloves garlic – gives the dish its deep Filipino-style flavor.

– 3 bay leaves – add a subtle earthy scent while the gizzards simmer.

– 3 tablespoons cooking oil – used for sautéing the aromatics.

– 1 quart water – used for boiling the gizzards until tender.

– Fish sauce – seasons the stew with salty umami flavor.

– Ground black pepper – adds a little heat and balance.

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Instructions

1-First Step: Boil the gizzards until tender. Start by pouring 1 quart water into a pot and bringing it to a boil. Add 3 bay leaves and 3 pounds chicken gizzards, then lower the heat to medium. Let the gizzards simmer for 35 to 45 minutes, or until they turn tender enough to bite through without too much chewiness. This first simmer is important because chicken gizzards are naturally tough and need time to soften. If you want to save time on a different day, you can boil the gizzards ahead and store them in the fridge. That makes this chicken gizzard ginataan even easier to put together later in the week.

2-Second Step: Sauté the aromatics. Once the gizzards are tender, set them aside and move to a wok or wide pan. Heat 3 tablespoons cooking oil over medium heat. Add 5 minced cloves garlic, 2 minced thumbs ginger, and 1 minced onion. Cook them until fragrant and lightly softened. This step builds the flavor base for your filipino ginataan. Keep the heat steady so the garlic does not burn. Burnt garlic can make the whole dish taste bitter, so stir often and watch it closely. If you like a stronger ginger flavor, you can let the ginger cook for a few extra seconds before adding the next ingredient.

3-Third Step: Add the boiled gizzards. Add the boiled chicken gizzards to the wok and sauté them for about 2 minutes. This helps the meat soak up the garlic, ginger, and onion flavors before the coconut milk goes in. Stir the pieces well so every bite gets coated in the aromatics. At this point, the dish already smells amazing. If you are cooking for kids or anyone who prefers a milder taste, keep the seasoning light for now and adjust later once the coconut milk is added.

4-Fourth Step: Pour in the coconut milk. Pour in 2 cups coconut milk and bring the mixture to a gentle simmer. Let it cook until the sauce is reduced by half. This gives you a richer, thicker creamy ginataan sauce that clings to the gizzards. Stir every so often so the coconut milk does not stick to the pan. This is the part that turns the dish into a true chicken gizzard ginataan coconut milk meal. The sauce should look silky and slightly thicker before you add the vegetables.

5-Fifth Step: Add the bell pepper. Slice or chop 1 red bell pepper, then add it to the pan. Cook for about 2 minutes. The bell pepper should stay a little crisp so it adds a sweet pop of color and texture. It also brings vitamin C and a nice balance to the rich coconut sauce. If you prefer softer vegetables, let the pepper cook a little longer. If you want more crunch, add it near the end and turn off the heat sooner.

6-Sixth Step: Stir in the kangkong leaves. Add 1 bunch kangkong leaves and stir gently until wilted. Kangkong cooks fast, so it only needs a short time in the hot sauce. The leaves add a fresh green finish that helps balance the creamy base and savory gizzards. This is also a good stage to taste the sauce and adjust the flavor. Add fish sauce little by little, then finish with ground black pepper to taste. Remember that fish sauce is salty, so start small and add more only if needed.

7-Final Step: Serve hot with rice. Once everything is mixed and the sauce tastes right, turn off the heat and serve the chicken gizzard ginataan while hot. Spoon it over steamed rice so the sauce can soak in. The dish is creamy, savory, and filling, which makes it perfect for lunch or dinner. For the best texture, serve right away after cooking. If the sauce thickens too much while sitting, just add a splash of water or a little more coconut milk when reheating.

Last Step:

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Notes

🥥 Coconut milk provides creamy texture and is dairy-free, ideal for lactose-intolerant eaters.
🌿 Kangkong leaves and bell pepper add crunch, vitamins, and a fresh contrast to the stew.
🍱 Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on the stove.

• Author: Brandi Oshea
• Prep Time: 10 minutes
• Cook Time: 1 hour 10 minutes
• Category: Main Dishes
• Method: Stovetop
• Cuisine: Filipino
• Diet: Dairy-Free

Nutrition

• Serving Size: 1 serving
• Calories: 720 kcal
• Sugar: 3g
• Sodium: 530mg
• Fat: 46g
• Saturated Fat: 25g
• Unsaturated Fat: 16g
• Trans Fat: 0.1g
• Carbohydrates: 9g
• Fiber: 1g
• Protein: 67g
• Cholesterol: 922mg