Ginataang Kalabasa with Chicken (Gluten-Free)

Ingredients

• 1 lb Chicken thighs
• 1 medium Kabocha squash
• 1 can (13.5 oz) Coconut milk
• 5 oz Spinach
• 1 medium Onion
• 3 cloves Garlic
• 1 tbsp Fish sauce
• 1 inch Ginger

Instructions

1. 1Cut the chicken thighs into bite-sized pieces.
2. 2Peel, deseed, and cube the kabocha squash into 1-inch pieces.
3. 3In a large pot, sauté onion, garlic, and ginger until fragrant.
4. 4Add the chicken and cook until browned.
5. 5Add the kabocha squash and coconut milk. Bring to a simmer, then reduce heat and cook until the squash is tender, about 20 minutes.
6. 6Stir in the spinach and fish sauce. Cook until the spinach is wilted, about 2 minutes.
7. 7Serve hot.

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