Chicken Binakol is similar to the well loved Chicken Tinola. What makes this dish unique? Its use of coconut meat and coconut water. Intrigued? These additional ingredients add to the sweetness of the broth which creates for a unique but very delicious meal. Did you know: The Original Chicken Binakol is cooked in bamboo. The bamboo seals in the flavor which makes the dish even more flavorful.

I love Chicken Tinola paired with Crispy Fried Tilapia, which I enjoy from head to tail. One time, I was reading a cookbook and a dish featured in it caught my attention. Pwede pala ang buko juice (I can use young coconut juice) so I added that along with the chicken broth to my Chicken Tinola. I also included shreds of buko flesh for texture, and lemongrass to make the dish gingery and aromatic and to give it a nice kick when you're slurping the hot broth on a rainy day.