Chicken Halang-Halang is sure to be a family favorite. It’s easy to make and flavored with coconut milk, lemongrass, and chili peppers for a creamy and spicy dish you’ll love with steamed rice.
Ever since I was introduced to creamy and spicy gising gising and Bicol Express, I’ve been on the lookout for other dishes that share the same big, bold flavors. I am so excited to discover chicken halang halang and add it to my list of favorites on the blog!
What is halang-halang
Halang-Halang is a Visayan dish, which literally means “spicy, spicy.” Although similar to tinolang manok in its use of ginger and papaya, it has added heat from chili peppers, a hint of citrusy flavor from lemongrass, and richness from coconut milk.
Like most dishes, there are different ways to make halang halang. While the recipe below is more popular in the Cebu region, other versions are flavored with soy sauce and vinegar instead of coconut milk.
Ingredient notes
- Chicken– bone-in chicken for extra depth of flavor, but boneless thigh or breast meat can serve as a convenient alternative
- Coconut milk– adds richness and creaminess
- Lemongrass– locally known as tanglad; adds a hint of citrusy flavor
- Aromatics– onions, garlic, and ginger create layers of flavor and aroma
- Fish sauce– brings a salty, umami taste.
- Papaya– Not a fan of papaya? Swap with chayote or bamboo shoots.
- Seasonings– adjust taste with salt
- Spinach– malunggay or fresh chili leaves are also good options
- Chili Peppers– adds a kick of heat. You can use siling haba, siling labuyo, or a combination
How to prepare lemongrass
- Remove and discard the dark green layers of the lemongrass until you get to the lighter green part. With a knife, cut into 3 to 4-inch lengths.
- Using the back of the knife, pound the ends of lemongrass to release flavor.
Chicken halang halang cooking steps
- Brown chicken– heat oil in a wide pot and saute the aromatics until softened. Add chicken and cook until lightly browned. Season with fish sauce and continue to cook for 1 to 2 minutes.
- Add coconut milk, chili peppers, and lemongrass, and bring to a simmer.
- Simmer– cook on low heat until chicken is cooked through. Add papaya and continue to cook until the vegetable is tender and the sauce is slightly thickened.
- Season– discard lemongrass and adjust the taste with salt. Add spinach and cook until just wilted.
Cooking Tips
- Cut ingredient into uniform sizes to ensure even cooking.
- For a smoother sauce, do not bring the coconut milk to a hard boil lest it curdles and separates.
- To tame the heat, scrape off the seeds from the chili peppers before chopping.
How to serve and store
- Chicken halang-halang makes a delicious and filling main dish for lunch or dinner. Serve it with steamed rice and spiced patis for dipping!
- This soup spoils quickly outside refrigeration, especially in warmer weather, as it contains coconut milk. Transfer leftovers to an airtight container and refrigerate for up to 3 days.
- You can also freeze leftovers for up to 3 months. While this is longer storage, the sauce might separate when frozen and reheated, and vegetables might become mushy.
- Reheat in a saucepan over low heat to 165 F.
Looking for more delicious chicken recipes? This pinaupong manok recipe is easy to make and turns out super moist and flavorful. Make everyday chicken afritada extra special with juicy pineapples; you’ll love the sweet and tangy flavors for sure!
Chicken Halang Halang
Chicken Halang-Halang is easy to make yet delivers tons of flavor. It’s creamy, spicy, and delicious with steamed rice!
- Prep Time: 10minutes mins
- Cook Time: 40minutes mins
- Total Time: 50minutes mins
Ingredients
- 2 stalks lemongrass
- 1 tablespoon canola oil
- 1 onion, peeled and chopped
- 4 cloves garlic, peeled and minced
- 2 thumb-sized ginger, peeled and minced
- 1 (about 3 to 4 pounds) whole chicken, cut into serving parts
- 1 tablespoon fish sauce
- 1 can (14 ounces) coconut milk
- 5 pieces Thai chili peppers, minced
- 1 small green papaya, peeled, seeded and cut into chunks
- salt to taste
- 1 bunch fresh spinach, stems trimmed
Instructions
- Remove and discard the dark green layers of the lemongrass until you get to the lighter green part. With a knife, cut into 4-inch lengths. Using the back of the knife, pound the ends of lemongrass to release flavor.
- In a pot over medium heat, heat oil. Add onions, garlic, and ginger, and cook until softened.
- Add chicken and cook, stirring occasionally, until lightly browned.
- Add fish sauce and continue to cook for 1 to 2 minutes.
- Add coconut milk, chili peppers, and lemongrass. Bring to a simmer.
- Cover, lower heat, and cook for about 20 to 25 minutes or until chicken is cooked through.
- Add papaya and cook for about 4 to 5 minutes or until papaya is tender and sauce is thickened.
- Remove lemongrass and discard. Season with salt to taste.
- Add spinach and cook until just wilted. Serve hot.
Notes
- Cut ingredient into uniform sizes to ensure even cooking.
- For a smoother sauce, do not bring the coconut milk to a hard boil lest it curdles and separates.
- To tame the heat, scrape off the seeds from the chili peppers before chopping.
Nutrition Information
Calories: 422.04kcal, Carbohydrates: 10.7g, Protein: 23.9g, Fat: 32.67g, Saturated Fat: 16.98g, Cholesterol: 81.65mg, Sodium: 368.44mg, Potassium: 795.26mg, Fiber: 2.06g, Sugar: 3.12g, Vitamin A: 5705.45IU, Vitamin C: 37.02mg, Calcium: 95.45mg, Iron: 5.16mg
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
