From the recipe collection
Balantas na Manok
Browned chicken finished with a smoky sauce of deeply cooked coconut curds, ginger, shallot, chili, and calamansi.
- Prep time
- 25 min
- Cook time
- 50 min
- Yield
- 5
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Season the chicken with salt and pepper and rest while the coconut curds are prepared.
- Simmer coconut milk in a wide heavy pan over medium-low heat, stirring more often as it reduces, until oil separates and the curds become deep brown and nutty.
- Strain off most of the oil, leaving about 2 tablespoons with the curds. Add shallot, ginger, and chili and cook until fragrant.
- In another wide pan, heat oil and brown the chicken on both sides.
- Add 1/2 cup water, cover, and simmer until the chicken is nearly tender and reaches at least 74°C.
- Stir in the dark coconut mixture, calamansi, and fish sauce. Simmer uncovered until the sauce clings to the chicken.
- Rest 5 minutes, scatter spring onions over the top, and serve with rice.