Easy Chicken Halang-Halang Recipe
I. Introduction
A spicy, garlicky chicken stew from Mindanao (“halang” means spicy), loaded with chilies and coconut milk. This Easy Chicken Halang-Halang Recipe features the bold, spicy flavors of Mindanao cuisine with tender chicken in a rich, creamy sauce.
II. Ingredients
- 1.5 lbs chicken, cut into serving pieces
- 1 cup coconut milk
- 6 cloves garlic, minced
- 1 piece ginger, sliced
- 1 large onion, sliced
- 8-10 pieces siling labuyo (or Thai chilies)
- 1 tbsp turmeric powder (optional)
- 2 tbsp cooking oil
- Salt and pepper to taste
III. Equipment
- Pot or large skillet
- Wooden spoon
- Knife and cutting board
- Measuring cups
IV. Instructions
- Heat oil in a pot over medium heat.
- Sauté garlic, ginger, and onions until fragrant.
- Add chicken pieces and brown on all sides.
- Add siling labuyo and cook for a minute until aromatic.
- Pour in coconut milk and add turmeric if using.
- Season with salt and pepper.
- Simmer covered for 25-30 minutes until chicken is tender.
- Adjust seasoning before serving.
V. Tips
Adjust chili count to heat preference; add malunggay leaves at the end for nutrition. This dish is meant to be spicy, so adjust the number of chilies according to your heat tolerance. Be careful not to let the coconut milk curdle by cooking over too high heat. For extra flavor, you can toast the spices lightly before adding the coconut milk.
VI. Serving
With hot rice to balance the heat. This spicy coconut milk-based stew pairs wonderfully with plain steamed rice, which helps balance the intense heat of the chilies. It’s a hearty and satisfying meal that’s perfect for those who enjoy bold, spicy flavors.
VII. Storage
Flavors improve overnight; store up to 3 days. The spiciness mellows slightly during storage, but the overall flavor becomes more complex. Store in an airtight container in the refrigerator. Reheat on the stovetop over medium-low heat, adding a little coconut milk or water if the sauce thickens too much.
