Chicken Gizzard Ginataan Recipe Creamy Filipino Stew

Why You’ll Love This Chicken Gizzard Ginataan

• Ease of preparation: You boil the chicken gizzards until tender, then build the creamy sauce in one pot. Most of the time is hands-off simmering.
• Health benefits: It is a high-protein, nutrient-rich Filipino stew. According to nutrition data for this dish, each serving is 720 kcal with 67 g protein, plus key vitamins and minerals like Vitamin A and Iron.
• Versatility: You can swap vegetables, adjust saltiness, and even pair it with different rice or side dishes depending on your day.
• Distinctive flavor: Ginger, garlic, onion, bay leaves, fish sauce, and black pepper create a savory base, while coconut milk turns everything into a creamy chicken gizzard ginataan sauce.

Chicken Gizzard Ginataan is a creamy and flavorful Filipino dish featuring chicken gizzards simmered in coconut milk with vegetables and aromatic spices.

If you like Filipino stew flavors but want something hearty and budget-friendly, this ginataan recipe is a great fit. It is also a comfort-food favorite for busy parents, students, and working professionals who want a satisfying meal without complicated steps.

Want another creamy, rice-friendly idea? You can also try chicken a la king for a comforting twist on a classic chicken dish.

Essential Ingredients for Chicken Gizzard Ginataan

Below is everything you need for a chicken gizzard ginataan recipe that turns tender organ meat into a creamy Filipino stew. Use fresh aromatics for the best flavor, and season gradually with fish sauce and black pepper.

• 3 lbs chicken gizzard
• 2 cups coconut milk
• 1 bunch kangkong leaves
• 1 red bell pepper
• 1 minced onion
• 2 thumbs minced ginger
• 5 cloves minced garlic
• 3 bay leaves
• 3 tablespoons cooking oil
• 1 quart water
• Fish sauce to taste
• Ground black pepper to taste

Special Dietary Options (Easy Adjustments)

This recipe is naturally gluten-free if your fish sauce is gluten-free. However, the dish is not vegan because it uses animal ingredients and coconut milk is dairy-free but still animal-broth flavored by fish sauce.

• Gluten-free: Use gluten-free fish sauce (check the label) and confirm your pantry spices are gluten-free.
• Low-calorie: Keep coconut milk measured (2 cups) and don’t over-reduce the sauce. Serve with smaller rice portions if you are counting calories.
• Vegan: Not a direct substitute in this exact recipe because chicken gizzards and fish sauce drive the flavor. A workaround is to replace fish sauce with soy sauce or tamari and use plant protein, but the result will be different from creamy chicken gizzard ginataan.

For a quick health reference about gizzards, you can read the health benefits of gizzards.

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

This creamy Filipino stew starts with tenderizing the gizzards. Once they are soft, the rest is simple: sauté aromatics, simmer in coconut milk, then add vegetables and season to taste.

Cooking overview

• Prep time: 10 minutes
• Cooking time: 1 hour 10 minutes
• Serves: 4 people

Step-by-step directions

First Step: Pour water into a cooking pot and bring to a boil.

Second Step: Add dried bay leaves and chicken gizzards. Reduce heat to medium and boil until the gizzards become tender, about 35 to 45 minutes. Remove gizzards and set aside.

Third Step: Heat cooking oil in a wok or pan, then sauté garlic, ginger, and onion until softened.

Fourth Step: Add the boiled gizzards and sauté for 2 minutes.

Fifth Step: Pour in coconut milk, bring to a boil, then simmer until the liquid reduces to half.

Sixth Step: Add red bell pepper and cook for 2 minutes.

Seventh Step: Add kangkong leaves and season with fish sauce and ground black pepper to taste.

Final Step: Transfer to a serving plate and serve with warm rice.

Tip: If your gizzards are not tender after the first boil window, keep simmering a little longer. The sauce is quick, but tenderizing is what makes the final dish enjoyable.

Simple mise en place for faster cooking

Before you start, do a quick prep sweep. Mince your garlic and ginger, slice the red bell pepper, and trim kangkong leaves so they cook evenly. When your ingredients are ready, you can focus on timing the simmer for the creamy texture.

How to get the creamy texture you want

Ginataan-style dishes shine when the coconut milk reduces properly. When you simmer until the liquid reduces to half, the stew thickens and clings to the gizzards.

If you prefer a thinner sauce, simmer for a shorter time. If you love a thicker bowl, simmer a bit longer but avoid aggressive boiling that can make coconut milk separate.

Seasoning tips for fish sauce and pepper

Fish sauce is salty, so add it gradually. Start with a light amount, stir, taste, then add more if needed. Ground black pepper should add warmth without becoming overpowering, so season in small pinches and adjust at the end.

If you want a different chicken-based comfort dish to compare flavors, check out marry-me chicken for another family-friendly option with creamy vibes.

Protein and Main Component Alternatives

Chicken gizzards give this Filipino stew its signature chewy bite and rich flavor. Still, you can adjust the protein depending on what you can find or what your family prefers.

Swap ideas that keep the “ginataan” feel

• Chicken liver or hearts: Cook these carefully since they tenderize faster. Reduce boiling time and adjust simmering so they do not become too soft.
• Chicken thigh (boneless or bone-in): Use thigh meat for a more tender stew. Sauté and simmer in coconut milk until fully cooked and flavorful.
• Beef or pork innards: If you like organ meat dishes, you can use similar offal types. You will need to adjust tenderness times because different cuts cook differently.

When not to substitute

If you want the exact taste and texture of filipino chicken gizzard ginataan, keep gizzards as the main protein. The cooking time and chewiness are part of what makes the dish satisfying. Changing the protein changes the bite, and it may also affect how the coconut milk reduces.

Vegetable, Sauce, and Seasoning Modifications

While the classic version uses kangkong leaves and red bell pepper, you can tweak the vegetables and seasonings to match your season and your family’s palate. Just make sure you add leafy greens late so they stay vibrant.

Vegetable variations that still taste great

• Swap kangkong: Use spinach, malunggay leaves, or bok choy greens. Add them at the end so they wilt quickly.
• Swap bell pepper: Try green bell pepper or add a few slices of carrot for a slightly sweeter, more colorful stew.
• Optional extra vegetables: You can add green chilies for heat or potatoes for bulk, but adjust simmer time so they cook through.

Sauce thickness adjustments

Because coconut milk is the star, the reduction stage matters. If your stew looks too thick, loosen it with a splash of water while simmering gently. If it looks too thin, continue simmering until the liquid reduces to about half again.

Seasoning swaps and balance

Fish sauce and black pepper create the savory backbone. If you are out of fish sauce, you can use a salty substitute like soy sauce, but it will change the flavor profile. Add salt carefully since some substitutes are saltier than fish sauce.

For more nutrition and health context, you can also read this guide on nutrition and health.

Mastering Chicken Gizzard Ginataan: Advanced Tips and Variations

Once you nail tenderness and creaminess, you can make the dish your own. These advanced tips help you get consistent results, even if you are cooking on a busy schedule.

Pro cooking techniques

• Check tenderness early: Start checking around 30 minutes. If they are almost tender, you can finish them while you prepare aromatics.
• Keep heat steady: Simmer the coconut milk gently while reducing. This helps prevent separation and keeps the stew smooth.
• Season at the right time: Add fish sauce and black pepper when you add the vegetables so the flavors blend into the creamy sauce.

Flavor variations for different moods

• Extra ginger kick: Add a little more minced ginger during sautéing for a warmer aroma.
• Milder family version: Keep pepper light and skip green chilies if you prefer a gentler taste.
• More aromatic depth: Toast bay leaves briefly before adding them during boiling for a rounder herbal note.

Presentation tips for serving

Ginataan looks best when you serve it right after simmering. Transfer to a serving plate and spoon generously over warm rice. If you want a restaurant-style finish, garnish with extra sliced bell pepper pieces on top.

Make-ahead options for busy days

You can cook this stew ahead and reheat it later. Flavors often taste even better the next day because the coconut sauce settles and thickens slightly. When reheating, warm gently and stir often so it stays creamy.

How to Store Chicken Gizzard Ginataan: Best Practices

Proper storage keeps the stew safe and tasty. Since this dish includes coconut milk and organ meat, you want to cool it correctly and reheat it gently.

Refrigeration

• Let the dish cool to room temperature.
• Use an airtight container with a lid.
• Store in the fridge for up to 3 days.
• Before reheating, check for any foul odors.

Freezing (if you want longer storage)

• Portion into smaller containers for easier thawing.
• Cool fully, then freeze.
• Thaw in the fridge before reheating for best texture.

Reheating without losing creaminess

• Reheat on the stovetop over low heat.
• Add a splash of water or coconut milk if it thickened too much.
• Stir frequently to prevent curdling.

Serving tip: Serving with plenty of warm rice helps balance the rich flavors of the dish.

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FAQs: Frequently Asked Questions About Chicken Gizzard Ginataan

Chicken Gizzard Ginataan

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🐔🥥 Tender chicken gizzards in creamy coconut milk with kangkong & bell peppers – authentic Filipino ginataan stew packed with flavor!
🍚 67g protein budget-friendly organ meat dish, hearty comfort over rice for family meals.

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

Ingredients

– 3 lbs chicken gizzard

– 2 cups coconut milk

– 1 bunch kangkong leaves

– 1 red bell pepper

– 1 minced onion

– 2 thumbs minced ginger

– 5 cloves minced garlic

– 3 bay leaves

– 3 tablespoons cooking oil

– 1 quart water

– Fish sauce to taste

– Ground black pepper to taste

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Instructions

1-First Step: Pour water into a cooking pot and bring to a boil.

2-Second Step: Add dried bay leaves and chicken gizzards. Reduce heat to medium and boil until the gizzards become tender, about 35 to 45 minutes. Remove gizzards and set aside.

3-Third Step: Heat cooking oil in a wok or pan, then sauté garlic, ginger, and onion until softened.

4-Fourth Step: Add the boiled gizzards and sauté for 2 minutes.

5-Fifth Step: Pour in coconut milk, bring to a boil, then simmer until the liquid reduces to half.

6-Sixth Step: Add red bell pepper and cook for 2 minutes.

7-Seventh Step: Add kangkong leaves and season with fish sauce and ground black pepper to taste.

8-Final Step: Transfer to a serving plate and serve with warm rice.

Last Step:

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Notes

⏲️ Boil gizzards until fork-tender to avoid chewiness.
❄️ Cool completely before fridge storage up to 3 days.
🍚 Pair with hot rice to soak up rich creamy sauce.

• Author: Brandi Oshea
• Prep Time: 10 minutes
• Cook Time: 1 hour 10 minutes
• Category: Stews
• Method: Stovetop
• Cuisine: Filipino
• Diet: Gluten Free

Nutrition

• Serving Size: 1/4 recipe
• Calories: 720 kcal
• Sugar: 3 g
• Sodium: 530 mg
• Fat: 46 g
• Saturated Fat: 25 g
• Unsaturated Fat: 16 g
• Trans Fat: 0.1 g
• Carbohydrates: 9 g
• Fiber: 1 g
• Protein: 67 g
• Cholesterol: 922 mg