Ginataang Zucchini with Chicken is the perfect comfort food. Ginataang is a coconut sauce that can be both sweet and savory. In this recipe it’s savory with hints of ginger and garlic coating slices of summer zucchini and chicken.
First season the chicken thighs with the salt, pepper and onion powder. Then in a large pot add in half of the olive oil and turn the heat up to medium. Once the oil is hot add in the chicken. Cook each side for 3-4 minutes until golden brown and crispy. Take it out of the pot.
Add in the remaining olive oil in the pot and add in the zucchini. Season with a pinch of salt and cook for about 3 minutes, just to slightly cook. Add in the garlic and ginger and stir fry until fragrant. About a minute. Add in the coconut milk. If you want it a bit more saucy and soupy add in the water or chicken broth. Then back in the chicken and bring up to a slight boil (about 3 minutes). Season with the patis. You may need to add more if you used the water or chicken broth.
Serve with rice and garnish with sliced green onion or chives.