Filipino Ginataang Manok with Veggies

 

Filipino Ginataang Manok with Veggies
(Makes 8 to 10 servings)

3.5 to 4 lbs skinless boneless chicken thighs, cut into pieces
1 large onion, sliced
1/4 cup fish sauce
2 tbsp minced garlic
2 tbsp minced ginger
1 tsp lemongrass powder

1 Anaheim pepper, sliced
2 bell peppers, sliced
1 to 2 large carrots, sliced
1/2 lb of green beans, cut thirds
1 can coconut cream

1 packet frozen chili leaves

1 packet frozen malunggay (horseradish leaves)

2 tsp chicken boullion

4 to 5 red thai chili peppers

Salt and pepper, to taste

In a large wok, fry onions, garlic and ginger  until fragrant. Add chicken, thai chili peppers and fish sauce. Cook until fish sauce is reduced and chicken has browned.

Add the vegetables and cook until just tender. Add coconut milk and chicken buillion and simmer down until reduced by third. Add the chili and malunggay leaves and simmer for another 20 minutes. 

If needed, add 1/2 a packet of coconut cream powder. Adjust taste with salt, pepper, and garlic powder. Sauce should be slightly thick when done.