Chicken Halang Halang
Chicken Halang Halang is sure to be a family favorite. Creamy, spicy from coconut milk and chili peppers, it's delicious with steamed rice!
Servings: 6 Servings
- 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
Remove and discard the dark green layers of the lemongrass until you get to the lighter green part. With a knife, cut into lengths that will fit inside the chicken's cavity. Using the back of the knife, pound ends of lemongrass to release flavor.
In a pot over medium heat, heat oil. Add onions, garlic, and ginger and garlic 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 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.
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