Tinutungang Manok (Authentic Bicolano Smoked Coconut Chicken Stew)
Tinutungang Manok is a prized Bicolano recipe characterized by native chicken slowly stewed in distinctive smoked coconut milk. The dish gets its name from "tinutung" (burned or smoked) and "manok" (chicken), referring to the essential technique of carefully charring freshly grated coconut before extracting its milk, creating a uniquely smoky depth that enriches the creamy sauce. Complemented by green papaya, aromatics, and bird's eye chilies, this dish exemplifies Bicol's masterful combination of coconut, heat, and slow-cooked proteins that defines the region's culinary identity.
Equipment
- For gentle stirringor heavy-bottomed pot For even heat distribution and traditional cooking method
- Coconut grater (kudkuran) For fresh coconut extraction
- Cheesecloth or muslin (bila) For extracting coconut milk
- Charcoal pieces (uling) For smoking the coconut
- Heat-resistant bowl For the smoking process
- Wok or deep pan (kawali) For final cooking
- Wooden spoon (sandok) For gentle stirring
Ingredients
- 1 kilo native chicken native na manok, cut into serving pieces
- 2 pieces green papaya papaya, julienned
- 2 whole coconuts niyog, freshly grated
- 1 stalk lemongrass tanglad, bruised
- ½ teaspoon crushed black pepper durog na paminta
- ½ teaspoon salt asin
- 1 piece long green chili siling haba
- 2 pieces bird's eye chilies siling labuyo
- 4 cloves garlic bawang, minced
- 1 whole onion sibuyas, sliced
- ¼ teaspoon MSG optional
- Warm water for coconut milk extraction 50ml per coconut
Instructions
- Begin by preparing the smoked coconut milk. Light 2 pieces of charcoal until they become red-hot (500°F/260°C). Place your freshly grated coconut (niyog) in a heat-resistant bowl and carefully place the hot charcoal pieces on top. Allow some parts of the coconut to burn slightly for about 3-5 minutes, then remove the charcoal. Remember, "Mas maitim ang tusta ng niyog, mas malalim ang lasa ng tinunung" (the darker the coconut is toasted, the deeper the smoky flavor).
- Extract the coconut milk in two stages. For the first extract (kakang gata), pour 1 cup of warm water (110°F/43°C) over the smoked coconut and squeeze firmly through a cheesecloth. Set this thick first extract aside. For the second extract, repeat the process with the remaining warm water. This thinner milk will be used first in cooking.
- Heat your wok or deep pan (kawali) to medium heat (350°F/175°C). Sauté the minced garlic (bawang) until golden, then add sliced onions (sibuyas) and cook until translucent. Add the native chicken pieces (native na manok) and season with crushed black pepper (durog na paminta). Add the bruised lemongrass (tanglad) and pour in the second coconut milk extract. Season with salt (asin) to taste.
- Add the julienned green papaya and let it simmer until tender, about 15-20 minutes. Pour in the reserved first coconut milk extract and add the bird's eye chilies (siling labuyo) and long green chili (siling haba). Reduce heat to 300°F/150°C and continue to simmer until oil surfaces on top, approximately 20-30 minutes. Stir occasionally but gently to prevent the coconut milk from curdling.
- For the optional traditional Bicolano niligo preparation, reserve some sauce in the pan and add day-old rice (bahaw), mixing until the rice absorbs all the flavors. Serve the Tinutungang Manok hot with steamed white rice (kanin). The dish can be stored in the refrigerator for 3-4 days in an airtight container. When reheating, use gentle heat and stir occasionally, adding extra coconut milk if needed to maintain the creamy consistency.
Tips from Lola's Kitchen
- Use native chicken for authentic taste and texture
- Never cover the pot while cooking to maintain the smoky aroma
- Stir gently to prevent the coconut milk from curdling
- The color should be slightly golden-brown, not too dark
- Toast coconut until light brown spots appear for optimal smokiness
Nutrition
Calories: 385kcalCarbohydrates: 15gProtein: 38gFat: 24gSaturated Fat: 0.04gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.04gCholesterol: 1mgSodium: 380mgPotassium: 102mgFiber: 4gSugar: 4gVitamin A: 460IUVitamin C: 30mgCalcium: 14mgIron: 0.2mg
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