Chef JR Royol cooks ‘Chicken Binakol’ | Farm To Table - video Dailymotion

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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.  For more Farm to Table Highlights, click the link: https://shorturl.at/JiWPM

Transcript

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.

03:31For more information, visit www.Flydreamers.com

Chef JR Royol cooks ‘Chicken Binakol’ | Farm To Table

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