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Chicken Halang-Halang (Manok Halang-Halang)

Authentic Chicken Halang-Halang (Manok Halang-Halang)

Chicken Halang-Halang is a fiery Visayan comfort dish where chicken slowly simmers in coconut milk infused with lemongrass and chilies, creating a creamy, spicy stew that perfectly captures the bold, unapologetic flavors of regional Filipino cooking.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course, Soup
Cuisine Filipino
Servings 6
Calories 386 kcal
Difficulty Intermediate

Equipment

  • Large Heavy-Bottom Pot (Kaldero) For even heat distribution and preventing coconut milk from curdling
  • Sharp knife (kutsilyo) For preparing ingredients and cutting chicken
  • Wooden spoon (sandok na kahoy) To prevent scratching the pot and perfect for gentle stirring
  • Cutting board (Tabla) For ingredient preparation
  • Measuring Spoons (Kutsara Panukat) For accurate seasoning
  • Mortar and pestle (dikdikan) Optional, for crushing lemongrass

Ingredients
 

  • 1 whole chicken about 3-4 lbs, cut into serving pieces
  • 2 cans 800ml coconut milk (gata)
  • 2 stalks lemongrass tanglad, bruised and cut into 4-inch lengths
  • 1 medium green papaya papaya, cubed
  • 1 large onion sibuyas, chopped
  • 6 cloves garlic bawang, minced
  • 3 thumb-sized ginger luya, julienned
  • 5-7 Thai chili peppers siling labuyo, chopped
  • 2 tablespoons fish sauce patis
  • Salt asin to taste
  • 2 cups fresh spinach malunggay leaves
  • 3 tablespoons cooking oil mantika

Instructions
 

  • Begin preparation by cleaning chicken thoroughly and cutting into serving pieces (Linisin ang manok at hatiin sa serving size). Pat dry with paper towels at room temperature.
  • Prepare the aromatics: Bruise lemongrass stalks to release oils (Dikdikin ang tanglad para lumabas ang lasa), chop onions, mince garlic, and julienne ginger (Tadtarin ang sibuyas, dikdikin ang bawang, at hiwaing pahaba ang luya). Prepare chilies, removing seeds if less heat is desired.
  • Heat oil in pot over medium heat (180°C/350°F). Sauté onions until translucent, about 2 minutes (Igisa ang sibuyas). Add garlic and ginger, sauté until fragrant, about 1 minute. Add chicken pieces and brown on all sides, 5-7 minutes (Igisa ang manok hanggang maging brown).
  • Add coconut milk and bring to a gentle simmer, not boiling (Ilagay ang gata at painitin ng dahan-dahan). Add lemongrass and chilies. Reduce heat to low (160°C/320°F) and cover. Simmer for 20-25 minutes.
  • Add papaya and cook until tender (Ilagay ang papaya hanggang lumambot). Season with fish sauce and salt to taste (Timplahan ng patis at asin).
  • Add spinach in the last minute of cooking. Maintain temperature at 160°C/320°F.
  • When reheating, ensure internal temperature reaches 165°F/74°C (Kapag iinitin, siguraduhing umabot sa 165°F/74°C ang init)

Tips from Lola's Kitchen

  1. For Perfect Coconut Sauce:
    • Never let coconut milk boil hard (Hindi dapat kumulo ng malakas ang gata)
    • Stir gently and occasionally
    • Keep heat low and steady
  2. For Maximum Flavor:
    • Toast ginger and garlic slightly before adding other ingredients
    • Bruise lemongrass well to release oils
    • Use fresh, not frozen coconut milk when possible
 

Nutrition

Calories: 386kcalCarbohydrates: 12gProtein: 28gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 95mgSodium: 580mgPotassium: 280mgFiber: 3gSugar: 0.4gVitamin A: 208IUVitamin C: 9mgCalcium: 23mgIron: 1mg
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