Wednesday, July 23, 2014


Another Ilonggo's pride is this delicious chicken dish that's rich in taste, cooked in coconut water. If you know how to cook chicken tinola, this is very similar to it, the only difference is this is cooked with coconut water. You can add tinola vegetables for this recipe, mine I only want it this way.

1 whole native chicken ( chopped to your desired size)
3 young coconut (buko)  coconut and water seperated
2 cloves garlic
1 onion (minced)
2 stalks spring onion
1 stalk lemon grass (tanglad)
salt and pepper to taste

1. Saute the garlic, ginger and onion then add the chicken and braise for few minutes.
2. Add the coconut water and bring to a boil, when boiling add the lemon grass then simmer until the meat is tender, add the coconut meat, salt and pepper to taste then simmer for 5 minutes and turn off the heat.
3. Put the spring onion and serve it hot.

You can add coconut water if needed.

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