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.
Frequently Asked Questions
Where is the origin of halang halang?
The dish originated in the Visayan region, but it's also a popular dish in some areas of Mindanao. The word halang translates to "spicy hot" in Cebuano.
How can you describe its taste?
The dish is a delicious medley of flavors. The rich taste of chicken marries with the sweet, creamy coconut milk, citrusy lemongrass, and spicy chili peppers for a boldly flavored dish that's sure to rock your tastebuds.
What is the chicken halang halang bisaya recipe?
There are different ways to make halang halang, using chicken, beef, or pork. While this recipe which is popular in the Cebu region, includes coconut milk, other versions are flavored with soy sauce and vinegar.
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!
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.
Video
“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.”
Rose Wong says
Is there any other vegetable that can be used other than Papaya or chayote
Migs says
This recipe is really good! 🙂
Grace Lotilla says
Your recipe is the best to taste..
Following your pinoy recipes
liza fabon says
I wanted this recipe i hope I can join this I love to cook
Lilibeth says
Can i use ampalaya leaves instead of spinach? Thanks
Lalaine says
I've never tried it with ampalaya leaves, I think they' ll a little bitter. Maybe malunggay leaves will be better as they're also used in tinola.
Steven Cunningham says
This is a great recipe - I only doubled the Thai peppers because I like Halang - and I added a Choyote cubed along with the green papaya
Lalaine Manalo says
I am glad you enjoyed it!
Beth says
Do you use green papaya is this recipe? Looks delicious can't wait to try.
Lalaine says
Hello Beth
Yes, I use green, unriped papaya. I corrected the recipe to reflect this. I hope you give this a try, it's delicious!
Kris Garing says
It's my turn to make dinner tonight...so I was browsing through your recipe index yesterday and I've decided to try this. My family loves it with lots of "sabaw", should I add water to this? The picture above looks sooo delicious and very saucy just the way we like it! let me know please? wish me luck! =)
Lalaine says
Hello Kris
Yes, you can add a little bit of water if you like. Think of it as tinolang manok with gata. I think about 1 cup will do, just season with salt to taste 🙂
Kris says
OMG! was it ever a hit!
another credit goes to you! thanks so much! adding a little water was totally fine.. it was very saucy and creamy at the same time! just perfection!
Lalaine says
Yay! I am glad your family enjoyed it. I like tinola but I like the richness of this halang halang best 🙂
Isel says
I often ate this dish back when I was stayed in Mindanao for a few months. This December chill kinda made me miss it so I started googling for a recipe so I can cook it myself. So that's how I ended up here. Thanks for the recipe!
Lalaine says
Hello Isel
Yes, chicken halang halang is very comforting during winter months. I am glad you can make now your own pot at home through this recipe. Happy holidays 🙂