How to Cook Chicken Halang-Halang
Chicken halang halang is a spicy Visayan chicken stew simmered in creamy coconut milk with ginger, green papaya, and chilies.
Prep Time5 minutes mins
Cook Time45 minutes mins
Total Time50 minutes mins
Course: Chicken Recipe
Cuisine: Filipino
Keyword: chicken halang halang, chicken with coconut milk, spicy chicken recipe
Servings: 6 servings
Calories: 350kcal
Author: Manny
- 1 whole dressed chicken cut into serving pieces
- 1 Tablespoon ginger crushed
- 1 pc small green papaya peeled and sliced into 2 inch slices
- 2 cups coconut milk
- 5 pcs bird's eye chili or siling labuyo chopped
- 1 cup sili leaves chili pepper leaves
- salt and pepper to taste
How to Cook Chicken Halang Halang:
In a large casserole, put together chicken and ginger.
Put in enough water just to cover chicken.
Simmer over low fire, when chicken is almost tender, add papaya.
When papaya is cooked, pour in the coconut milk, add siling labuyo, sili leaves and season with salt and pepper. Makes 6 servings.
Simmer the Chicken Gently
Cook the chicken over low heat instead of letting it boil rapidly, as gentle simmering helps the meat become tender without turning tough. Keep the liquid at a soft bubble and check the chicken with a fork as it cooks. If the broth reduces too quickly, add a little water to keep the chicken from drying out.
Add the Papaya at the Right Time
Add the green papaya when the chicken is almost tender so it has enough time to cook without becoming mushy. Cut the pieces into similar sizes so they soften evenly in the broth. Avoid adding the papaya too early because prolonged cooking can cause it to break apart.
Keep the Coconut Milk From Boiling Hard
Once you add the coconut milk, lower the heat and let the stew simmer gently until the flavors come together. A vigorous boil can cause the coconut milk to separate and leave an oily layer on the surface. Taste near the end and adjust the salt, pepper, and chilies gradually to get the right balance of creamy, savory, and spicy flavors. 