Aired (March 30, 2025): Chef JR Royol cooks this Visayan origin dish—Chicken Binakol. Find out how to make it Chef-style in this episode.
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LifestyleTranscript
00:00Chicken Binacoles is one of those recipes that you can say is truly Pinoy.
00:09It originated in Western Visayas, particularly if I'm not mistaken, Aklan, even in Panay Island.
00:18And of course, here in Batangas, Quezon,
00:24any place where the combination of coconut and chicken is very obvious.
00:31Here, we're using one of their farm-raised chickens.
00:35As you can see, it's a bit jumbo.
00:38We call it free-range.
00:41So, we've chopped the darkest meat.
00:45Let's add some oil.
00:48Let's put this first so it won't crowd the chopping board.
01:06While the chicken is searing or browning, let's add the ginger.
01:14And, of course, the tanglad.
01:22Tanglad in.
01:24Let's add the leeks.
01:36And then finally, the papaya.
01:43Let's season it with fish sauce.
01:55And then, of course, to tenderize it, we need soup.
01:59This is one of the unique characteristics of chicken binacoles.
02:04Let's use coconut juice.
02:06We've done the hardest part.
02:09Let's cover this.
02:11We will slow-cook this for almost 2 hours.
02:15Because of the size and age of the chicken we're cooking,
02:19it will take that long.
02:21And then, we'll add the coconut meat.
02:28At this point, we've let it simmer for almost 2 hours.
02:32At this point, we've let the chicken simmer for almost 2 hours.
02:36And I had to replenish the coconut juice.
02:40Because of the long cooking process, it will also reduce.
02:44So, those are the aspects that you need to be aware of
02:47when handling this type of meat.
02:50You need to watch out for the soup.
02:53And then, of course, let's add the chili leaves.
02:58And then, we'll garnish the rest.
03:01And then, of course, the coconut.
03:09We can now turn off the heat.
03:11We can now serve.
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