Chicken Binakol (Chicken Soup cooked in coconut water and meat.

To make Chicken Binakol, start by sautéing minced garlic, chopped onion, and sliced ginger in oil until aromatic. Add chicken pieces and fish sauce, then simmer for 5 minutes. Next, add water and lemongrass, bring to a boil, and skim off any scum. Incorporate coconut water and let it simmer for 25-30 minutes. Finally, add cubed chayote or green papaya, green chilis, and shredded coconut meat, seasoning to taste. Stir in chili leaves and simmer for another minute before serving.

Yes, Chicken Binakol is gluten-free as it primarily uses chicken, vegetables, and coconut water. Just ensure that the fish sauce you use is gluten-free, as some brands may contain gluten. This makes it a great option for those with gluten sensitivities.

If you can't find green papaya, chayote is a great substitute in Chicken Binakol. You can also use other firm vegetables like zucchini or even carrots, though they will alter the flavor slightly. Just make sure to peel and cube them before adding to the soup.

To store leftover Chicken Binakol, let it cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. For longer storage, consider freezing it in portions, which can last up to 2-3 months. Just reheat thoroughly before serving.

Chicken Binakol pairs wonderfully with steamed rice, which helps soak up the flavorful broth. You can also serve it with a side of pickled vegetables or a simple green salad to balance the richness of the soup. For a more traditional touch, consider serving it with a side of fried plantains.