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Makes 6 to 8 servings
Preparation and cooking time: 40 minutes


3 tablespoons cooking oil
4 cloves garlic, chopped
1 red onion, chopped
1 tablespoon ginger, chopped
4 stalks tanglad, cut in 1 inch length and pounded
1 whole chicken, cut into serving pcs
1 tablespoon patis
Black pepper to taste
1 cup red bell pepper
1½ cups young coconut meat
3 cups young coconut water
2 cups chicken broth
1 small green papaya, wedged
1 cup sili leaves
Whole, hollowed-out buko for serving


  1. Heat cooking oil. Fry chicken pieces until golden brown and set aside.
  2. In the same pot, saute onion and garlic. Add ginger and cook for 1 minute.
  3. Add the chicken back. Season with patis
  4. Add young coconut water, chicken broth, tanglad and papaya. Allow to boil for 30 minutes.
  5. Mix in red bell pepper and young coconut meat. Simmer for 5 minutes.
  6. Put-in the sili leaves and cook for a minute more.
  7. Turn the heat off, and then transfer to a serving bowl.
  8. Serve with steamed rice.

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