Chicken Halang-halang | Spicy and Creamy Chicken | A Visayan Delicacy | ...

Chicken Halang-halang is a popular dish in the Visayas region of the Philippines. Traditionally made with Manok Bisaya (Native Chicken) cooked in coconut milk and cream. Green papaya is added to tenderize the meat, this also adds a subtle taste to the dish. Halang means spicy in Bisaya, therefore this dish calls for spicy chilis including its leaves, the chili leaves are not spicy but it adds another layer of subtle flavor, texture and color to the dish. Tanlad (Lemon grass) and ginger highlights a background flavor of this special dish. If using a native chicken, it will take a while to tenderize the chicken, therefore cooking it with papaya serves the purpose of cooking the chicken quicker, also do not add water right away to the chicken, just let it simmer on its own meat does the trick of cutting the time of cooking. Chicken Halang-halang Ingredients: 2 lbs. Chicken Lemon gras ginger garlic onion chili leaves Chili 1 whole green papaya Coconut milk Coconut cream Sautee garlic and onions until fragrant, add ginger, chicken, green papaya, lemon grass stalks, and let it juices of the chicken simmer on its own. Add coconut milk, let it simmer until tender, add the lemon grass leaves and let it simmer for few more minutes. Add coconut cream. Lastly add chili leaves. Put off the flame and let the chili leaves cook with the pot covered. Serve with rice or maize.