Tinutong na Manok sa Gata

Ingredients for Tinutong na Manok sa Gata

• 1 kg free-range chicken thighs and legs
• 4 cups desiccated coconut or dried coconut strips
• 6 cups coconut milk, divided
• 2 cups chicken stock
• 1 medium green papaya, cubed
• 1 bunch malunggay leaves
• 1 thumb-sized ginger, thinly sliced
• 1 large red capsicum, sliced
• 1 large red onion, chopped
• 6 garlic cloves, minced
• Cooking oil
• Fish sauce or sea salt, to taste
• Ground black pepper, to taste

How to cook Tinutong na Manok sa Gata

1. 1.Combine desiccated coconut with 2 cups coconut milk. Rest until rehydrated, then toast at 180°C for 20 minutes until golden and aromatic.
2. 2.Mix toasted coconut with remaining coconut milk and rest for 2 hours. Strain, then squeeze solids through cloth to extract coconut milk.
3. 3.Heat oil in a heavy pot. Sauté garlic, onion, and ginger until onion softens.
4. 4.Add chicken and stir-fry over high heat for 2 minutes, browning all sides.
5. 5.Add stock and all but 1 cup extracted coconut milk. Simmer on low for 45 minutes, until chicken is tender.
6. 6.Add papaya and capsicum; simmer 15 minutes. Add reserved coconut milk, slowly boil, then add malunggay and cover for 2 minutes. Season and serve.