Ingredients with Measurements:
- 1 whole chicken, cut into serving pieces
- 2 cups coconut milk
- 1 cup water
- 1/2 cup vinegar
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup ginger, sliced
- 1/4 cup garlic, minced
- 1/4 cup red chili peppers, chopped
- 1/4 cup green chili peppers, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot or Dutch oven, combine the coconut milk, water, vinegar, soy sauce, brown sugar, ginger, garlic, and chili peppers. Mix well.
2. Add the chicken pieces to the pot and stir to coat with the sauce.
3. Bring the mixture to a boil over medium-high heat. Reduce the heat to low and simmer for 30-40 minutes or until the chicken is cooked through and tender.
4. Season with salt and pepper to taste.
5. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
Temperature:
- Medium-high heat for boiling
- Low heat for simmering
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 490
- Fat: 33g
- Carbohydrates: 16g
- Protein: 34g
Substitutions for ingredients:
- Chicken can be substituted with pork or beef.
- Red and green chili peppers can be substituted with any chili pepper of your choice.
Variations:
- Add vegetables such as eggplant, okra, or bok choy to the dish for added nutrition and flavor.
- Use different types of meat for a different flavor profile.
Tips and tricks:
- Marinate the chicken in the sauce for at least 30 minutes before cooking for a more flavorful dish.
- Adjust the amount of chili peppers according to your preferred level of spiciness.
- Use fresh coconut milk for a richer flavor.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in a large bowl or platter with steamed rice on the side.
Garnishes:
- Garnish with chopped cilantro or green onions for added color and flavor.
Pairings:
- Serve with a cold beer or a glass of iced tea.
Suggested side dishes:
- Steamed rice
- Garlic fried rice
- Stir-fried vegetables
Troubleshooting advice:
- If the sauce is too thin, simmer the dish for a few more minutes to thicken it up.
- If the dish is too spicy, add more coconut milk or sugar to balance out the heat.
Food safety advice:
- Make sure the chicken is cooked through and reaches an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Piyanggang Manok is a traditional dish from the Maranao people of the Philippines. It is typically made with chicken marinated in a mixture of coconut milk, ginger, and turmeric, then grilled or roasted. Bicol Express, on the other hand, is a spicy dish from the Bicol region made with pork, coconut milk, and chili peppers.
Flavor profiles:
- This dish is a combination of sweet, sour, and spicy flavors with a rich and creamy texture from the coconut milk.
Serving suggestions:
- Serve with a side of steamed rice and a cold drink for a satisfying meal.
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Region: Philippine