Ginataang Kalabasa with Chicken (Gluten-Free)
A creamy Filipino stew made with kabocha squash, chicken, and coconut milk, all naturally gluten-free.
Ingredients
- about 450 g Chicken thighs
- 1 medium Kabocha squash
- 1 can (13.5 oz) Coconut milk
- about 142 g Spinach
- 1 medium Onion
- 3 cloves Garlic
- 1 tbsp Fish sauce
- 2.54 cm Ginger
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cut the chicken thighs into bite-sized pieces.
- 2Peel, deseed, and cube the kabocha squash into 2.54 cm pieces.
- 3In a large pot, sauté onion, garlic, and ginger until fragrant.
- 4Add the chicken and cook until browned.
- 5Add the kabocha squash and coconut milk. Bring to a simmer, then reduce heat and cook until the squash is tender, about 20 minutes.
- 6Stir in the spinach and fish sauce. Cook until the spinach is wilted, about 2 minutes.
- 7Serve hot.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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