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You are here: Home / Chicken Recipes / Chicken Dinuguan with Coconut Milk (Pepitoria)

Chicken Dinuguan with Coconut Milk (Pepitoria)

January 19, 2020 by Manny 1 Comment

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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.

 

Chicken Dinuguan with Coconut Milk
Print Recipe

How to Cook 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.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Chicken Recipes
Cuisine: Filipino
Keyword: chicken dinuguan, dinuguang manok, pepitoria
Servings: 6 servings
Calories: 234kcal
Author: Manny

Ingredients

  • Blood of 1 chicken or 1/2 kilo pork blood, strained
  • 1 Tbsp. vinegar
  • 1 live chicken or any fowl about 1 kilo
  • cooking oil
  • 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
  • MSG optional

Instructions

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.

 

Chicken Dinuguan with Coconut Milk

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Filed Under: Chicken Recipes Tagged With: dinuguan with coconut milk, dinuguang manok

Author Bio

Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

Previous Post: « Chicken and Pork Adobo with Coconut Milk
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Comments

  1. Marizen Rosas

    January 19, 2020 at 2:23 am

    Hi Manny, Thanks for sharing this recipe! I was searching for this chicken dinuguan recipe for a long time!

    Reply

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