This chicken dish is so easy to cook and to prepare. Also, I think this is the chicken version of pork humba which is one of the popular Filipino dish. It is because humba dish is usually cooked using pork and not chicken or beef. The other thing I notice is the addition of coconut milk in this dish which is not usually added in humba. Anyway I think you will find this dish appetizing and might become one of your favorite dish when you try it.
Chicken Humba: A Heartwarming Twist on a Filipino Classic
Growing up in a Filipino household, food was always more than just a meal. It was a way of bringing people together, of telling stories, of remembering home. I’ve always associated certain dishes with specific relatives, like how my Tita Lita made the best pork adobo, or how Kuya Ben would always whip up his famous sinigang every family gathering. But one dish that recently brought me back to those warm, familiar moments was chicken humba with coconut milk.
Traditionally, humba is made with pork, simmered for hours to get that tender, melt-in-your-mouth texture. I remember my Lolo telling us that humba was one of the first dishes he learned to cook when he worked in Cebu during his younger years. It was often cooked in huge pots during fiestas, filling the streets with its rich, sweet-savory aroma. So, imagine my surprise when Ate Mila, my cousin from Davao, introduced me to a chicken version of this classic dish—with a twist. She swapped pork for chicken and added a creamy touch with coconut milk. At first, I was skeptical, but after one bite, I was hooked.
Let me take you through how we cook this comforting dish in our home.
Why Sprite or 7-Up?
One of the unique elements in this chicken humba recipe is marinating the chicken in Sprite or 7-Up. Now, I know what you’re thinking—soda in a savory dish? But trust me, this is where the magic begins. My Tito Boy always swore by this technique when he made his grilled chicken, and for good reason. The sweetness from the soda adds a hint of caramel flavor, while the acidity tenderizes the chicken, giving it that irresistible juicy texture. After an hour of marinating, the chicken absorbs these flavors, creating a subtle sweetness that balances out the saltiness of the soy sauce and the tang from the vinegar later on.
Once the chicken is marinated, the next step is to drain it and reserve the liquid. This marinade is later added back into the dish to enhance the depth of flavor, so don’t toss it out!
Sautéing for Flavor
As with most Filipino dishes, sautéing garlic and onions is the first step to creating a solid flavor base. In this case, the chicken is added afterward and stir-fried until its fat renders out. This step is crucial because the fat from the chicken adds richness to the dish, enhancing the savory elements. Stir-frying until the chicken turns golden brown not only improves its texture but also locks in the flavors from the marinade.
In Tita Mila’s version, we add soy sauce and vinegar, which are signature ingredients in most Filipino stews. But here’s the trick—after pouring the vinegar, resist the urge to stir right away. My Lola Rosa always told me this technique helps to cook out the sharpness of the vinegar, giving the dish a more mellow and balanced acidity.
The Surprising Addition of Coconut Milk
The moment that sets this dish apart from the traditional humba comes later when the coconut milk is added. This creamy addition is not something you’d usually find in a humba recipe, but I believe it’s what makes this version special. The coconut milk softens the bold, salty flavors of the soy sauce and salted black beans, making each bite smooth and velvety. My cousin Lina said that in her travels around Mindanao, she noticed many households love adding coconut milk to almost every savory dish—it’s their way of giving the food a rich, luxurious feel.
The coconut milk also thickens the sauce, creating a luscious coating around the chicken. This step, combined with simmering for about 30 minutes until the chicken is tender, ensures that the flavors meld perfectly together. By the time the sauce has reduced to a thick consistency, the chicken is moist, flavorful, and ready to be devoured with steamed rice.
A Humble Dish with a Rich History
Humba is often thought of as a celebratory dish, but it’s also deeply rooted in Filipino history. Some say it has influences from Chinese cuisine, especially with the use of soy sauce and salted black beans. The name itself is believed to come from the words “humot” (fragrant) and “baboy” (pork), but in this case, we’re using chicken for a lighter, quicker alternative.
It’s fascinating how food evolves depending on the region and personal preferences. My family, for instance, loves tweaking classic recipes to suit our tastes. The addition of coconut milk in this chicken humba with coconut milk makes it feel like a fusion of different Filipino culinary traditions—from the Chinese-inspired humba to the coconut-rich dishes of Mindanao.
Bringing It All Together
The beauty of this dish lies in its simplicity. You don’t need fancy ingredients or complicated techniques to create something that’s both comforting and delicious. Marinate your chicken, sauté your aromatics, let it simmer in soy sauce and vinegar, then finish it off with creamy coconut milk. It’s that easy. But what you get is a dish that’s rich, savory, and packed with flavor—perfect for sharing with family.
Whenever I cook this dish, it reminds me of family dinners where everyone has their own way of contributing. My Nanay might suggest adding more vinegar, while Tita Mila insists on more coconut milk. Either way, every version of this chicken humba tells a story, and it’s a story I’m happy to keep sharing, one delicious bite at a time.
How to Cook Chicken Humba with Coconut Milk
Ingredients
- 1 kilo chicken cut into serving pieces
- 1 tsp. ground black pepper
- 2 cups Sprite or 7-Up
- 3 cloves garlic minced
- 1 pc onion chopped
- 1/4 cup soy sauce
- 1/4 cup vinegar
- 1 pc pork cube
- 1/4 cup salted black beans washed and drained
- 1 pc siling haba
- 3/4 cup coconut milk
- 2 Tbsp. coconut oil
Instructions
How to Cook Chicken Humba with Coconut Milk
- Put the chicken in container and pour Sprite or 7-Up. Season with ground black pepper and stir. Cover and marinate for at least 1 hour.
- After marinating, drain the chicken in a strainer and reserve the liquid to be used later.
- Heat cooking oil in a pan or wok and saute garlic and onion until soft. Add in the chicken and stir fry until the fat renders from the chicken.
- Saute the chicken until brown. Then pour soy sauce and vinegar. Do not stir then cover and simmer for 5 minutes.
- Then pour the marinade and add pork cube. Stir and simmer for 30 minutes or until the chicken is tender.
- When the chicken is tender, add salted back beans and green chili pepper. Simmer for few minutes then add the coconut milk.
- Bring to a boil and simmer until the sauce is thick. Turn off heat and serve with cooked rice.
Video
Notes
Cooking Tips:
Marinate the Chicken for Maximum Flavor
Marinating the chicken in Sprite or 7-Up not only adds a subtle sweetness but also helps tenderize the meat. The acidity in the soda breaks down the fibers in the chicken, making it juicier. For best results, marinate for at least an hour to let the flavors fully absorb.Don’t Stir After Adding Vinegar
When you add vinegar to the dish, resist the urge to stir right away. Allowing it to simmer untouched helps cook off the sharpness, giving the sauce a more balanced, mellow flavor. Stirring too soon can result in a raw, acidic taste that overpowers the dish.Simmer Slowly for Tender Chicken
To achieve tender, flavorful chicken, allow it to simmer slowly after adding the soy sauce, marinade, and coconut milk. Cooking on low heat for about 30 minutes ensures the chicken becomes tender without drying out. This slow process also helps thicken the sauce for a richer, creamier texture.
