How to Cook the Best Binignit (Filipino Chicken Stew)

How to Cook Binignit

Binignit is a Filipino stew made with coconut milk, banana, and various root vegetables. It is a popular dish for special occasions, and it is often served during fiestas and other celebrations. Binignit is also a comfort food, and it is often made during the holidays.

This article will provide you with a step-by-step guide on how to cook binignit. We will cover the ingredients you will need, the steps involved in making the dish, and some tips for making the best binignit possible. So if you are looking for a delicious and hearty dish to make for your next gathering, be sure to give binignit a try!

Ingredients	Instructions	Tips
1/2 cup coconut milk 1/2 cup water 1 cup glutinous rice 1/2 cup palm sugar 1/4 cup brown sugar 1/4 cup ube halaya 1/4 cup jackfruit, diced 1/4 cup saba banana, sliced 1/4 cup plantains, sliced 1/4 cup purple yam, diced 1/4 cup white yam, diced	In a large pot, combine the coconut milk, water, and glutinous rice. Bring to a boil over medium heat. Reduce heat to low, cover, and simmer for 20 minutes, or until the rice is tender. Add the palm sugar, brown sugar, ube halaya, jackfruit, saba banana, plantains, purple yam, and white yam to the pot. Stir to combine. Cover and simmer for 10 minutes, or until the fruits are tender. Serve warm.	Use fresh coconut milk for the best flavor. If you don’t have ube halaya, you can use purple yam instead. You can also add other fruits to the binignit, such as mango, pineapple, or cherries. Serve binignit with a scoop of ice cream on top for a delicious treat.

Ingredients

• 1 cup glutinous rice (also known as sweet rice or sticky rice)
• 1/2 cup coconut milk
• 1/2 cup water
• 1/4 cup brown sugar
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon vanilla extract
• 1 cup cubed jackfruit (optional)
• 1 cup cubed saba (also known as plantain) (optional)
• 1 cup cubed white or purple yam (optional)
• 1 cup cubed peeled sweet potato (optional)

Instructions

1. Rinse the glutinous rice in cold water until the water runs clear. Soak the rice in cold water for 30 minutes.
2. Drain the rice and add it to a large pot or Dutch oven. Add the coconut milk, water, brown sugar, salt, black pepper, cinnamon, nutmeg, and vanilla extract. Bring to a boil over medium heat, then reduce heat to low and simmer for 20 minutes, or until the rice is tender and the liquid has been absorbed.
3. If using any of the optional ingredients, add them to the pot and simmer for an additional 10 minutes, or until they are tender.
4. Serve the binignit warm with a side of coconut cream or grated coconut.

Tips

• To make the binignit ahead of time, cook the rice and vegetables according to the instructions, then let cool completely. Store the binignit in an airtight container in the refrigerator for up to 3 days. To reheat, add the binignit to a pot or Dutch oven and heat over medium heat until warmed through.
• If you don’t have any coconut milk on hand, you can substitute 1 cup of milk and 1/2 cup of heavy cream.
• You can also use other types of fruit in the binignit, such as mango, pineapple, or papaya.
• Serve the binignit with a variety of toppings, such as toasted coconut, pinipig (toasted rice), or jackfruit.

Binignit is a delicious and comforting dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. So next time you are looking for a special treat, give binignit a try!

Ingredients

• 1/2 cup glutinous rice, soaked for 2 hours
• 1/2 cup regular rice, soaked for 2 hours
• 2 cups coconut milk
• 1 can (14 ounces) coconut cream
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground turmeric
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground cardamom
• 1/8 teaspoon ground nutmeg
• 1 cup water
• 1 pound pork belly, cut into 1-inch pieces
• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 pound shrimp, peeled and deveined
• 1 cup frozen peas
• 1 cup chopped red bell pepper
• 1 cup chopped green bell pepper
• 1 cup chopped onion
• 1 cup chopped garlic
• 1/2 cup chopped cilantro leaves

Instructions

1. In a large pot or Dutch oven over medium heat, combine the glutinous rice, regular rice, coconut milk, coconut cream, brown sugar, white sugar, salt, turmeric, cinnamon, cloves, ginger, cardamom, and nutmeg. Bring to a boil, then reduce heat to low and simmer for 30 minutes, or until the rice is tender.
2. Add the pork belly, chicken thighs, and shrimp to the pot and cook for 15 minutes, or until the meat is cooked through.
3. Add the peas, red bell pepper, green bell pepper, onion, garlic, and cilantro to the pot and cook for 5 minutes, or until the vegetables are tender.
4. Serve immediately.

Tips

• To make the binignit ahead of time, cook the rice and meat according to the directions, then let cool completely. Store the binignit in an airtight container in the refrigerator for up to 3 days. When you’re ready to serve, reheat the binignit over low heat until warmed through.
• If you don’t have access to fresh coconut milk, you can use canned coconut milk instead. Just be sure to use full-fat coconut milk, not light coconut milk.
• You can also add other vegetables to the binignit, such as carrots, potatoes, or okra.
• If you like your binignit spicier, you can add a few dried chili peppers to the pot.
• To make a vegan version of binignit, omit the meat and use vegetable broth instead of chicken broth.

Variations

• Binignit with Banana

To make binignit with banana, add 2 large, ripe bananas to the pot after the meat is cooked. Cook for 5 minutes, or until the bananas are softened.

• Binignit with Jackfruit

To make binignit with jackfruit, add 1 can (15 ounces) of jackfruit in brine to the pot after the meat is cooked. Cook for 5 minutes, or until the jackfruit is heated through.

• Binignit with Sweet Potatoes

To make binignit with sweet potatoes, add 2 large, peeled and cubed sweet potatoes to the pot after the meat is cooked. Cook for 10 minutes, or until the sweet potatoes are tender.

• Binignit with Mango

To make binignit with mango, add 2 large, ripe mangoes to the pot after the meat is cooked. Cook for 5 minutes, or until the mangoes are softened.

Binignit is a delicious and hearty dish that is perfect for a special occasion. It is also very easy to make, so you can enjoy it at home any time you want. So why not give binignit a try today?

How to Cook Binignit?

What are the ingredients for Binignit?

• 1/2 cup glutinous rice, soaked in water for 30 minutes
• 1/2 cup coconut milk
• 1/4 cup water
• 1/4 cup brown sugar
• 1/4 teaspoon salt
• 1/8 teaspoon ground turmeric
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground cardamom
• 1/8 teaspoon freshly ground black pepper
• 1 cup cubed jackfruit
• 1 cup cubed saba (plantain)
• 1 cup cubed sweet potato
• 1 cup cubed chayote
• 1 cup cubed pineapple
• 1 cup shredded coconut meat
• 1/4 cup chopped cilantro leaves

How to cook Binignit?

1. In a large pot or caldero, combine the rice, coconut milk, water, brown sugar, salt, turmeric, ginger, cinnamon, cloves, cardamom, and black pepper. Bring to a boil over medium heat, then reduce heat to low and simmer for 20 minutes, or until the rice is cooked and the liquid has thickened.
2. Add the jackfruit, saba, sweet potato, chayote, and pineapple to the pot. Bring to a boil, then reduce heat to low and simmer for 15 minutes, or until the vegetables are tender.
3. Stir in the shredded coconut meat and cilantro leaves. Serve immediately.

What are some tips for making Binignit?

• Use fresh, ripe ingredients for the best flavor.
• Soak the rice in water for 30 minutes before cooking to help it cook more evenly.
• Use a large pot or caldero to make sure there is enough liquid for the rice to cook properly.
• Bring the liquid to a boil before reducing heat to low and simmering. This will help to prevent the rice from sticking to the bottom of the pot.
• Stir the pot occasionally to make sure the rice is cooking evenly.
• Serve Binignit immediately after cooking.

What are some variations on Binignit?

• Add 1/2 cup of ube (purple yam) to the pot along with the other vegetables.
• Use coconut cream instead of coconut milk for a richer flavor.
• Add 1/2 cup of jackfruit syrup to the pot for a sweeter flavor.
• Top the Binignit with toasted coconut flakes for a crunchy garnish.

What are some common mistakes people make when making Binignit?

• Not soaking the rice in water before cooking. This can cause the rice to stick to the bottom of the pot and become mushy.
• Not using enough liquid. The rice needs enough liquid to cook properly. If there is not enough liquid, the rice will become dry and hard.
• Not stirring the pot occasionally. This can cause the rice to stick to the bottom of the pot and become mushy.
• Serving Binignit after it has cooled down. Binignit is best served hot.

  binignit is a delicious and hearty Filipino dish that is perfect for a cold winter night. It is made with a variety of ingredients, including coconut milk, rice, and banana plantains. The dish is slow-cooked until the rice is tender and the flavors have melded together. Binignit is typically served with a variety of toppings, such as jackfruit, taro, and peanuts. It is a filling and satisfying dish that is sure to please everyone.

Here are some key takeaways from the content:

• Binignit is a traditional Filipino dish made with coconut milk, rice, and banana plantains.
• The dish is slow-cooked until the rice is tender and the flavors have melded together.
• Binignit is typically served with a variety of toppings, such as jackfruit, taro, and peanuts.
• It is a filling and satisfying dish that is sure to please everyone.