Entree: Philippines – Visayas – Inubaran (Visayan chicken stew cooked in coconut milk with banana pith and annatto for color and warm spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 2 lb (900 g) bone-in chicken pieces (thighs and drumsticks), skin-on or skinless, about 6–8 pieces
- 2 cups (160 g) banana pith (ubod) or heart of palm, thinly sliced
- 2 cups (480 ml) coconut milk
- 1/2 cup (120 ml) coconut cream
- 2 tbsp (30 ml) annatto (achuete) oil or 1 tbsp (15 ml) achuete paste dissolved in 2 tbsp (30 ml) oil
- 1 medium onion, chopped, about 6 oz (170 g)
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh turmeric, grated (or 1 tsp (2 g) ground turmeric)
- 1 stalk lemongrass, bruised and tied (about 15 g)
- 2 tbsp (30 ml) fish sauce (patis), or to taste
- 1 tsp (5 g) sea salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2–3 Thai bird’s eye chilies, whole or sliced (optional)
- 2 tbsp (30 ml) vegetable oil (only if not using annatto oil)
- Cooked white rice for serving

Instructions

1. Heat the annatto oil in a wide pot over medium heat (if using achuete paste, dissolve it in the oil first). Add the chicken pieces and brown lightly on all sides for 6–8 minutes; remove and set aside.
2. In the same pot, add the chopped onion and sauté until translucent, about 3 minutes. Add the garlic, grated turmeric, and bruised lemongrass; cook 1–2 minutes until fragrant.
3. Add the sliced banana pith and stir to coat with the aromatics. Return the chicken to the pot and pour in the coconut milk. Bring to a gentle simmer, scraping up any browned bits. Lower heat, cover partially, and simmer 20–25 minutes until chicken is cooked through and banana pith is tender.
4. Stir in the coconut cream and fish sauce; simmer uncovered 5–7 minutes more to thicken slightly. Season with sea salt and black pepper to taste, and add chilies if using for heat.
5. Remove lemongrass stalk before serving. Serve hot with steamed white rice.