Inubarang Manok

Inubarang Manok is a comforting, heirloom dish from the Visayas that brings together the rustic flavors of native chicken, aromatic spices, and ubad—the tender inner core of the banana stalk—in a rich, coconut-based broth. It’s a celebration of local ingredients and slow cooking, resulting in a warm, hearty stew that feels like a hug in a bowl.

The dish starts with a fragrant sauté of garlic, red onion, and ginger, which fills the kitchen with inviting aromas. Native chicken, known for its leaner meat and richer flavor, is then added and browned to seal in its taste. A generous pour of chicken stock and lemongrass follows, simmering until the meat turns tender and the broth is infused with that distinct, citrusy brightness.

The highlight of the dish is the addition of ubad, an often-overlooked ingredient that soaks up the flavors of the stew while adding a unique, slightly crunchy texture. Once the coconut cream is stirred in, the broth transforms into a rich, velvety sauce that clings to every bite of chicken and ubad, wrapping everything in creamy, savory goodness. A splash of fish sauce enhances the umami, while optional green chilies can be added for those who like a little kick.

Best served with a generous helping of steamed rice, Inubarang Manok is the kind of dish that speaks to tradition and resourcefulness—simple ingredients elevated through time-honored cooking. It’s perfect for rainy-day comfort, family gatherings, or introducing someone to the depth of Filipino provincial cuisine. Each spoonful is a reminder of home, heritage, and the quiet power of food made with care.