Name: Tinutungang Manok
Prep time: 25 min
Cook time: 55 min
Yield: 4–5
Cuisine: Filipino
Ingredients: 1 kg chicken pieces, bone-in; 2 tablespoons oil; 1 onion, sliced; 5 cloves garlic, minced; 1 thumb ginger, sliced; 2 cups coconut milk; 1 cup coconut cream; 1/2 cup toasted grated coconut, pounded, or 2 tablespoons dark coconut latik; 3–5 chilies, sliced; 1 tablespoon fish sauce; Salt and pepper, to taste; Malunggay or pechay leaves, optional

Method

Use the measured toasted, pounded coconut. If using dark coconut latik instead, keep the measured latik ready and skip grinding.
Cook onion, garlic, and ginger in oil until softened.
Add the chicken and brown lightly on several sides.
Pour in coconut milk and fish sauce and simmer gently for 25–30 minutes, until the chicken is nearly tender.
Stir in the toasted-coconut paste and chilies and simmer another 8–10 minutes.
Add coconut cream and cook over low heat until the sauce is thick, glossy, and the chicken reaches at least 74°C.
Fold in greens if using, cook just until wilted, and serve with rice.

Ingredients

Method

What to cook next

Adobong Atay Batibang (Chicken Liver and Gizzard Adobo)

Adobong Manok sa Gata (Chicken Adobo in Coconut Milk)

Adobong Manok sa Patis (Chicken Adobo in Fish Sauce)

Adobong Paa ng Manok

Arroz Caldo (Chicken Lugaw with Ginger)

Balantas na Manok