Chicken Dinuguan with Coconut Milk (Pepitoria)
Another variation of chicken dinuguan (chicken blood stew) is this dish, with the addition of coconut milk, called Pepitoria, which is chicken dinuguan with coconut milk. This dish came from the Visayas region, particularly Leyte province. Most dishes in Leyte contains coconut milk because coconuts are abundant in that place.
Chicken blood is not commonly sold in wet markets or supermarkets so you have to buy live chicken and do all the dirty work. From slaughtering and collecting the blood, dressing the chicken and cutting it into serving pieces. There are also choices on obtaining coconut milk. There are already canned or powdered coconut milk and there are also coconut milk seller in wet markets that have extracted the coconut milk and sold whatever amount you want. No need to grate the mature coconut meat and squeezing out the milk which is messy and time consuming.
Blood of 1 chicken (or 1/2 kilo pork blood, strained)
1 Tbsp. vinegar
1 live chicken or any fowl, about 1 kilo
1 head garlic, minced
1/2 cup onion, minced
1 cup scored and minced tomatoes
1 stalk of Lemon grass (tanglad), tie into a knot
1 cup thick coconut milk
1 tsp. salt
How to cook Chicken Dinuguan with Coconut Milk:
- Collect the blood from the slaughtered chicken in a bowl and add some vinegar. Set aside.
- Dress the chicken and cut into serving pieces with a sharp knife or cleaver.
- In a heated pan heat about 2 tablespoon cooking oil and saute garlic.
- Before the garlic browns, add the onion and saute.
- Just before the onions turns brown, Stir in tomatoes.
- When tomatoes starts to wilt add the chicken meat and lemon grass.
- Cover and simmer in it’s own juice until chicken is slightly cooked.
- Pour in chicken blood mixture, stirring constantly so that the blood won’t curdle.
- When blood is cooked, (when it turns brownish) pour in coconut milk.
- Season with salt and MSG to taste, and simmer for a few seconds. Serve hot.