Chicken Halang-halang

• Gluten free

• Meat

  • 2 lb Chicken
  • 6 Lemongrass blades

• Produce

  • 2 tsp Chili flakes
  • 1 tsp Garlic
  • 3/4 cup Hot pepper
  • 1 Papaya, small green
  • 1 Thumb ginger
  • 1 Yellow onion, medium

• Canned Goods

  • 1 can Coconut milk

• Condiments

  • 2 tbsp Fish sauce

• Baking & Spices

  • 1/4 tsp Black pepper, ground

• Oils & Vinegars

  • 3 tbsp Cooking oil

Found on panlasangpinoy.com

Description

Ingredients

• 2 lbs. chicken, cut into serving pieces
• 1 can (2 cups) coconut milk
• 1 medium yellow onion, diced
• 1 teaspoon minced garlic
• 1 thumb ginger, julienne
• 2 teaspoons chili flakes
• 6 to 8 lemongrass blades
• 1 small green papaya, wedged
• ¾ to 1 cup hot pepper leaves (or malunggay)
• 2 tablespoons fish sauce
• ¼ teaspoon ground black pepper
• 3 tablespoons cooking oil

Directions

• Heat the oil in a cooking pot.
• When the oil gets hot, saute the onion, garlic, and ginger until the onion becomes soft.
• Add the chicken pieces. Cook until light to medium brown. Turn over to cook the other side.
• Pour-in coconut milk. Let boil. Add chili flakes, lemongrass, and papaya. stir. Cover and the heat to medium. Cook for 18 to 20 minutes or until the chicken is fully cooked.
• Remove the cover. Add ground black pepper, fish sauce, and more chili flakes (if desired).
• Add the hot pepper leaves. Stir and cook for 2 minutes.
• Transfer to a serving plate. Serve.
• Share and enjoy!

Nutrition