Chicken Gizzard Ginataan Recipe

Name: Chicken Gizzard Ginataan
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: Filipino
Ingredients: – 3 lbs chicken gizzards the main protein, giving the dish its hearty, meaty bite; – 2 cups coconut milk creates the creamy ginataan sauce; – 1 bunch kangkong leaves adds color, freshness, and a soft leafy texture; – 1 red bell pepper gives gentle sweetness and a nice pop of color; – 1 minced onion builds the savory base; – 2 minced thumbs ginger adds warmth and helps balance the richness; – 5 minced cloves garlic gives the stew a deep, fragrant aroma; – 3 bay leaves adds a subtle herbal note; – 3 tablespoons cooking oil used for sautéing; – 1 quart water helps soften the gizzards during simmering; – Fish sauce and ground black pepper to taste seasons the stew and brings the flavors together

By:

Camille Hayes

Published:

April 6, 2026

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Why You’ll Love Chicken Gizzard Ginataan

Chicken Gizzard Ginataan is one of those Filipino dishes that feels comforting, budget-friendly, and full of flavor all at once. If you like creamy coconut stews with simple ingredients, this Chicken Gizzard Ginataan recipe is a great one to keep in your regular meal rotation. It uses everyday pantry items, cooks into a rich and savory sauce, and pairs beautifully with warm rice.

Easy to make: This chicken gizzard dish uses a basic sauté-and-simmer method, so even beginner home cooks can follow it with confidence. Most of the cooking time is hands-off while the gizzards soften in the pot.
Budget-friendly protein: Chicken gizzards are affordable and filling, which makes this ginataan a smart choice for families, students, and busy workers watching their grocery budget.
Good for meal planning: Since the flavors get even better the next day, this chicken gizzard ginataan is great for leftovers, packed lunches, or quick dinners during a busy week.
Rich Filipino flavor: Coconut milk, ginger, garlic, onion, bay leaves, and fish sauce create a creamy, savory taste that feels warm and satisfying without being complicated.

Chicken gizzard also brings a chewy, meaty texture that stands up well to coconut milk. For readers who want a deeper look at the ingredient itself, this helpful guide from the health benefits of gizzards shares why many cooks enjoy this protein. If you enjoy easy Filipino comfort food, this dish is a good match for your table.

Tip: If you like creamy stews that go well with rice, Chicken Gizzard Ginataan is one of the easiest ways to bring Filipino flavor home.

Jump To

1. Why You’ll Love Chicken Gizzard Ginataan
2. Essential Ingredients for Chicken Gizzard Ginataan
3. How to Prepare the Perfect Chicken Gizzard Ginataan: Step-by-Step Guide
4. Dietary Substitutions to Customize Your Chicken Gizzard Ginataan
5. Mastering Chicken Gizzard Ginataan: Advanced Tips and Variations
6. How to Store Chicken Gizzard Ginataan: Best Practices
7. FAQs: Frequently Asked Questions About Chicken Gizzard Ginataan
8. Chicken Gizzard Ginataan

Essential Ingredients for Chicken Gizzard Ginataan

Here is the full ingredient list for this Chicken Gizzard Ginataan recipe. Keep the measurements exact so the stew cooks with the right balance of creaminess, savoriness, and texture.

Main Ingredients

3 lbs chicken gizzards – the main protein, giving the dish its hearty, meaty bite
2 cups coconut milk – creates the creamy ginataan sauce
1 bunch kangkong leaves – adds color, freshness, and a soft leafy texture
1 red bell pepper – gives gentle sweetness and a nice pop of color
1 minced onion – builds the savory base
2 minced thumbs ginger – adds warmth and helps balance the richness
5 minced cloves garlic – gives the stew a deep, fragrant aroma
3 bay leaves – adds a subtle herbal note
3 tablespoons cooking oil – used for sautéing
1 quart water – helps soften the gizzards during simmering
Fish sauce and ground black pepper to taste – seasons the stew and brings the flavors together

Special Dietary Options

Vegan: Replace chicken gizzards with tofu, oyster mushrooms, or jackfruit, then use vegetable broth instead of water if you want more depth.
Gluten-free: This recipe is naturally gluten-free when your fish sauce is labeled gluten-free.
Low-calorie: Use light coconut milk, reduce the oil slightly, and add more kangkong leaves to make the dish lighter.

If you enjoy coconut-based dishes, you may also like reading about coconut milk in this helpful guide from Healthline’s coconut milk article. It explains why coconut milk works so well in creamy recipes like this one.

Ingredient	What It Does
Chicken gizzards	Provides the savory main protein
Coconut milk	Makes the dish rich and creamy
Kangkong leaves	Adds freshness and color
Ginger, garlic, onion	Builds the flavor base
Fish sauce, pepper	Balances and seasons the stew

How to Prepare the Perfect Chicken Gizzard Ginataan: Step-by-Step Guide

This Chicken Gizzard Ginataan recipe is easy to follow if you take it one step at a time. The key is to give the chicken gizzards enough simmering time so they become tender and pleasant to eat. Once they soften, the coconut milk, vegetables, and seasonings come together into a rich Filipino stew that tastes great with rice.

First Step: Clean and prep the ingredients

Start by cleaning the 3 lbs chicken gizzards well under running water. Remove any visible fat or tough bits, then drain them. While the gizzards are draining, mince the onion, garlic, and ginger, and slice the red bell pepper into strips. Separate the kangkong leaves from the tougher stems if needed, and set everything aside so cooking goes smoothly.

Second Step: Build the flavor base

Set a large pot over medium heat and add the 3 tablespoons cooking oil. Once the oil is hot, sauté the 1 minced onion, 5 minced cloves garlic, and 2 minced thumbs ginger for about 3 to 5 minutes. Stir often so the aromatics cook evenly and do not burn. You want them soft, fragrant, and slightly golden.

Third Step: Add the chicken gizzards

Put the cleaned chicken gizzards into the pot and stir them with the sautéed aromatics. Cook for about 5 minutes, turning them now and then so they pick up the flavor from the garlic, onion, and ginger. This step gives the stew a deeper savory taste before the simmering begins.

Next, pour in the 1 quart water and add the 3 bay leaves. Bring the pot to a gentle boil, then lower the heat to a simmer. Cover the pot and cook for about 30 to 40 minutes, or until the gizzards start to soften. Stir occasionally and check the liquid level so nothing sticks to the bottom.

Fourth Step: Add the coconut milk

Once the gizzards are partly tender, pour in the 2 cups coconut milk. Stir well so the coconut milk blends with the broth. Add fish sauce and ground black pepper to taste. Let the mixture simmer gently for another 15 to 20 minutes. Keep the heat low so the coconut milk stays smooth and does not separate too much.

This is the point where the dish starts to smell really good. The coconut milk softens the strong notes of the chicken gizzard, while the ginger and garlic keep the flavor bold and balanced. If you want a slightly richer finish, let the sauce reduce a little more before adding the vegetables.

Fifth Step: Add the vegetables

Stir in the 1 red bell pepper and cook for about 3 minutes. Then add the 1 bunch kangkong leaves. Let them wilt gently in the hot coconut sauce for 2 to 3 minutes. Do not overcook the greens, since you want them tender but still bright and fresh.

At this stage, taste the stew again. Add more fish sauce or black pepper if needed. If the sauce seems too thick, add a small splash of water. If it feels too thin, let it simmer uncovered for a few more minutes until it reaches your preferred texture.

Final Step: Rest and serve

Turn off the heat and let the Chicken Gizzard Ginataan rest for a few minutes before serving. This short resting time helps the flavors settle into the sauce. Serve it hot over steamed rice while the coconut gravy is still silky and fragrant.

Best tip: Do not rush the simmering step. Chicken gizzards need gentle heat and time to become tender, and that patience pays off in every bite.

If you want another comforting meal idea for busy nights, you might also enjoy this easy chicken stir fry recipe for a quicker dinner option. Both dishes are practical, family-friendly, and simple to make.

Dietary Substitutions to Customize Your Chicken Gizzard Ginataan

Protein and Main Component Alternatives

If you cannot find chicken gizzards or you want to try a different version of this ginataan, there are a few simple swaps you can make. Chicken hearts work well if you want a similar chewy texture. You can also use chicken thighs cut into chunks for a softer bite. For a meatless version, tofu, mushrooms, or jackfruit can give you a satisfying bowl of coconut stew.

These substitutions change the flavor a little, but they still fit the creamy style of the dish. The most important part is keeping the coconut milk base, since that is what gives Chicken Gizzard Ginataan its signature richness. If you use tofu or mushrooms, shorten the cooking time so they stay firm and do not break apart.

Vegetable, Sauce, and Seasoning Modifications

You can also adjust the vegetables based on what you have at home. Spinach, pechay, sitaw, or napa cabbage can stand in for kangkong leaves. Yellow or green bell pepper can replace the red bell pepper if that is what is in your fridge. If you like a bit of heat, add sliced chili peppers near the end of cooking.

For seasoning, fish sauce gives the dish a classic Filipino taste, but you can reduce it if you want a milder flavor. A small amount of soy sauce can also work in a pinch, though the taste will shift a little. For a lighter version, use less coconut milk and more water, then season carefully so the stew still tastes full and satisfying.

Mastering Chicken Gizzard Ginataan: Advanced Tips and Variations

Once you have made Chicken Gizzard Ginataan a few times, small changes can help you match the dish to your style. These tips are useful whether you are cooking for family dinner, meal prep, or a special weekend meal.

Pro cooking techniques

For tender gizzards, keep the simmer low and steady. High heat can make the meat feel tough and chewy. If your chicken gizzards are extra large, give them a little more time before adding the coconut milk. You can also use a pressure cooker for part of the cooking if you want to shorten the simmering stage, then finish the dish in the pot with the coconut milk and vegetables.

Flavor variations

If you want a stronger savory taste, add a little more fish sauce at the end. If you want a sweeter coconut note, let the sauce reduce slightly before serving. Some cooks like to add green chilies for a gentle kick. Others add a little more ginger for a brighter, sharper flavor. You can even pair the dish with a side like garlic noodles if you want a fun twist on the usual rice meal.

Presentation tips

Serve the stew in a wide bowl so the creamy sauce and vegetables are easy to see. Place the bell peppers and kangkong leaves on top for color. A simple bowl of rice on the side makes the meal look complete and inviting. If you are serving guests, add a small garnish of chopped green onions or fried garlic for extra appeal.

Make-ahead options

This dish works well for busy schedules because the flavors hold up nicely after a day in the fridge. You can clean the gizzards, chop the aromatics, and slice the vegetables ahead of time. Then cooking becomes faster when you are ready to make dinner. The stew also reheats well, which makes it a useful lunch option for work or school.

How to Store Chicken Gizzard Ginataan: Best Practices

Proper storage helps keep your Chicken Gizzard Ginataan fresh and tasty. Because this recipe uses coconut milk, it is best to store it carefully and reheat it gently so the sauce keeps its smooth texture.

Refrigeration

Let the stew cool to room temperature first, but do not leave it out for more than 2 hours. Transfer it to airtight containers and store it in the refrigerator for up to 3 to 4 days. If the sauce separates a little in the cold, that is normal. It usually comes back together once reheated.

Freezing

For longer storage, portion the chicken gizzard ginataan into freezer-safe containers or bags. It can keep in the freezer for 2 to 3 months. Leave a little space at the top of the container because the liquid may expand as it freezes. If possible, freeze in meal-sized portions so you can thaw only what you need.

Reheating

Reheat on the stovetop over medium-low heat, stirring often. Add a splash of water or a little coconut milk if the sauce looks too thick. Heat until the stew is steaming hot and the gizzards are warmed through. Avoid boiling hard, since that can make the coconut milk split and the gizzards tougher.

Meal prep considerations

If you are cooking ahead for the week, store the rice separately so it does not get soggy. Chicken gizzard ginataan is a smart meal prep choice because it holds flavor well and reheats nicely for lunch or dinner. It is a useful option for working professionals, students, and parents who want a filling homemade meal ready to go.

FAQs: Frequently Asked Questions About Chicken Gizzard Ginataan

What is chicken gizzard ginataan?

Chicken gizzard ginataan is a Filipino stew made with tender chicken gizzards simmered in creamy coconut milk, creating a rich, savory dish perfect for rice. It features 3 pounds of cleaned chicken gizzards for meaty texture, sautéed with garlic, onions, and ginger, then cooked with coconut milk, kangkong (water spinach) leaves, and sliced bell peppers for added crunch and nutrition. This lactose-free recipe serves 8-10 people and takes about 1.5 hours total, including 45 minutes simmering to soften the gizzards. It’s a comforting meal that balances earthy flavors with subtle sweetness from the coconut, ideal for family gatherings or meal prep. Popular in Filipino cuisine for its affordability—gizzards cost under $3 per pound—and high protein content (about 20g per serving).

What ingredients are in chicken gizzard ginataan?

Key ingredients for chicken gizzard ginataan include 3 pounds cleaned chicken gizzards, 4 cups coconut milk, 2 bunches kangkong leaves (stems removed), 2 bell peppers (sliced), 1 large onion (chopped), 6 garlic cloves (minced), 2-inch ginger (sliced), 2 tablespoons fish sauce, salt, pepper, and optional green chilies for heat. You’ll also need 2 tablespoons oil for sautéing and water if needed for simmering. This makes 8-10 servings. Prep tip: Rinse gizzards thoroughly and trim any fat. Substitutes: Use spinach for kangkong or chicken hearts for variety. Total cost is around $15-20, keeping it budget-friendly with pantry staples like fish sauce adding authentic umami.

How do you cook chicken gizzard ginataan?

Start by heating 2 tablespoons oil in a large pot over medium heat. Sauté chopped onion, minced garlic, and sliced ginger until fragrant (3-5 minutes). Add 3 pounds cleaned chicken gizzards, stir-fry for 5 minutes, then pour in 2 cups water. Simmer covered for 20 minutes until partially tender. Stir in 4 cups coconut milk, 2 tablespoons fish sauce, salt, and pepper; cook 20 more minutes. Add sliced bell peppers and kangkong leaves; simmer 5-10 minutes until veggies wilt and gizzards are fork-tender. Taste and adjust seasoning. Total time: 1.5 hours. Pro tip: Don’t rush simmering—gizzards need low heat to avoid toughness. Serves hot with rice; yields 8-10 portions.

How do you serve chicken gizzard ginataan?

Serve chicken gizzard ginataan hot in a large platter family-style, paired with at least 4 cups steamed white rice per person—plan for seconds as the creamy stew soaks in perfectly. Garnish with fried garlic bits or chopped green onions for extra flavor and color. Pair with pickled papaya (atchara) or fresh calamansi for a tangy contrast. It feeds 8-10 people generously. For parties, keep warm in a slow cooker. Kid-friendly tip: Serve smaller portions with less spice. This dish shines at gatherings, offering comfort and nutrition—pair it with [your blog’s Filipino rice recipes] for a full meal idea.

How long does chicken gizzard ginataan last in the fridge?

Chicken gizzard ginataan stays fresh in the fridge for up to 3-4 days when stored properly. Cool it to room temperature first (within 2 hours of cooking to avoid bacteria), then transfer to airtight containers. Reheat on stovetop over medium heat with a splash of water or coconut milk until bubbling (165°F internal temp). Check for spoilage: discard if it smells sour or looks discolored. Freezer option: Portion into bags and freeze for 2-3 months; thaw overnight in fridge before reheating. This extends meal prep—make a batch Sunday for weekday lunches. Safety note: Coconut milk can separate but stirs back in; always reheat thoroughly for food safety.