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Tinutong na Manok sa Gata 1

Tinutong na Manok sa Gata

  • Author: Raymund
  • Prep Time: 30 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 30 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino


Tinutong na Manok sa Gata is a dish of chicken, young papaya, moringa leaves and red pepper cooked in coconut milk that is extracted from toasted coconut meat.


  • 1 kg free range chicken thighs and legs
  • 4 cups desiccated coconut or dried coconut strips
  • 6 cups coconut milk
  • 2 cups chicken stock
  • 1 medium sized green papaya cubed
  • 1 bunch malunggay leaves
  • 1 thumb sized ginger, thinly sliced
  • 1 large red capsicum, sliced
  • 1 large red onion, chopped
  • 6 cloves garlic, minced
  • oil
  • fish sauce or sea salt
  • ground black pepper


  1. In a bowl combine 2 cups of coconut milk and 4 cups of desiccated coconut, let it rehydrate.
  2. Prepare a baking tray lined with aluminium foil or parchment paper, toast in a 180C preheated oven for 20 minutes or until strips are golden brown and very aromatic, prevent it to become crunchy.
  3. Place all remaining coconut milk in a large bowl then combine with the toasted coconut. Let is sit for 2 hours.
  4. Using a fine sieve separate coconut milk with desiccated coconut. Place desiccated coconut in a muslin cloth then press it hard to extract all of the juices, combine it with the initially separated coconut milk. Discard desiccated coconut.
  5. In a stone pot over a charcoal or wood burner heat oil then sauté garlic, onions and ginger. Cook until onions are soft.
  6. Add chicken and stir fry for 2 minutes in high heat browning all sides.
  7. Add chicken stock and all but 1 cup of the extracted coconut milk, bring to a boil and simmer in low heat for 45 minutes, if you are not using free range 20 minutes would be enough.
  8. Add green papaya and red capsicum then simmer for additional 15 minutes
  9. Add remaining coconut milk together bring back to a slow boil then top it with malunggay, cover then let the residual heat cook the malunggay for two minutes.
  10. Season with fish sauce and freshly ground pepper.


If you do not have a wood burner you can use a normal stove but the wood burner imparts a nice smoky flavour to the dish.