The cold winter months warrant a comforting stew that reminds you of home. Growing up in a Filipino household, my mom and dad made sure we had plenty of it for our dinners. This Filipino coconut milk chicken stew with Bayou Belle sweet potatoes and green curly kale is a riff of the “ginataang manok” of my childhood. Serve the stew with a bowl of hot rice.
2 tablespoons coconut oil
2 lbs chicken thighs, cut into bite-sized pieces
1 lb sweet potatoes, cut into 1-inch cubes
1 large yellow onion, diced
1 teaspoon crushed red pepper flakes
5 cloves garlic, minced
2 (13.5 fl oz) cans of coconut milk
2 cups chicken broth
1 thumb-sized piece of ginger, peeled and grated
3 tablespoons fish sauce
1 bunch curly kale
Salt, to taste
This recipe was created by Local Roots Recipe Contributor @theduskykitchen.
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