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Chicken Lininggil

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino


Chicken Lininggil is a type of dry curry from the province of Maguindanao, Philippines prepared with chicken, string beans and chillies cooked in palapa, turmeric, chicken liver and coconut milk.


Units Scale


  • 1 kg free range chicken, cut into sections
  • 1 small bunch string beans
  • 1 large tomato, chopped
  • 1/4 cup liver spread or mashed chicken liver
  • 400 ml can coconut milk
  • 3 pcs birds eye chillies
  • salt
  • oil

Spice Blend

  • 4 cloves garlic
  • 3 small shallots, sliced sibuyas
  • 1 thumb sized ginger, sliced
  • 2 tsp turmeric
  • 1/4 cup palapa


  1. Using a mortar and pestle (better method) or a food processor combine all spice blend recipes and process until it becomes a paste. Set it aside.
  2. Heat oil in a wok, once oil start to smoke add and brown chicken pieces on all sides. Once browned remove chicken from the wok then set it aside.
  3. Lower the heat, add more oil then the palapa, sauté until fragrant.
  4. Add the tomatoes, then continue to stir fry until tomatoes are soft.
  5. Pour the coconut milk then add the chicken, liver, and chillies, bring heat to medium then let it boil.
  6. Once boiling put heat to low then cover the wok, simmer for 30 minutes.
  7. Remove the cover, add the string beans, bring heat to high, then cook while mixing occasionally until liquid has almost dried up and string beans are tender, around 5 minutes.
  8. Season with salt if needed, turn the heat off then serve.