Tininuwang na Manok sa Tanglad

Method

1. Rub chicken with fish sauce, calamansi, and pepper and refrigerate while preparing the pot.
2. Line a heavy covered pot with banana leaves and scatter half the lemongrass, ginger, garlic, onion, and tomatoes over the bottom.
3. Arrange chicken in one layer and cover with the remaining aromatics.
4. Add water, fold banana leaves over the chicken, and cover tightly.
5. Bring to a gentle simmer, then cook over low heat for 45 minutes without opening repeatedly.
6. Turn the pieces, add chilies, and cook 15–20 minutes more until meat pulls easily from the bone.
7. Check the centre reaches 74°C and reduce collected juices uncovered if desired.
8. Rest 5 minutes and serve with rice, spooning the concentrated tanglad broth over chicken.