Entree: Philippines – Cebuano – Tinowa (Cebuano coconut-milk chicken stew seasoned with ginger, fish sauce and leafy greens)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 1 whole chicken, cut into serving pieces, approx. 3 lb (1.4 kg)
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, about 6 oz (170 g), thinly sliced
- 4 cloves (12 g) garlic, minced
- 2-inch (5 cm) piece fresh ginger, about 2 tbsp (20 g), julienned
- 2 cups (480 ml) coconut milk
- 1 cup (240 ml) water or low-sodium chicken stock
- 8 oz (225 g) gabi (taro root), peeled and cut into 1-inch (2.5 cm) cubes
- 2 long green chiles (siling haba), whole or slit
- 2 tbsp (30 ml) fish sauce (patis), plus more to taste
- 1 tsp (2 g) ground turmeric or 1 tbsp (8 g) fresh grated turmeric (optional, for color and earthiness)
- 1 cup (25 g) malunggay (moringa) leaves or substitute spinach/kangkong
- 1 tsp (5 g) sugar (optional)
- Salt and freshly ground black pepper to taste

Instructions

1. Heat oil in a wide pot over medium heat. Sauté onion until translucent, 3–4 minutes. Add garlic and ginger and cook until aromatic, about 1 minute.
2. Add the chicken pieces and brown lightly on all sides, about 4–5 minutes, turning to color evenly.
3. Stir in turmeric (if using) and fish sauce, scraping up any browned bits. Add gabi (taro) cubes and pour in coconut milk and water or stock. Bring to a gentle simmer.
4. Reduce heat to low, cover the pot partially, and simmer until chicken and gabi are tender, about 25–30 minutes. Skim any excess oil from the surface if desired.
5. Add the whole or slit chiles and malunggay (or chosen greens) and simmer 2–3 minutes more until greens are wilted and chiles softened. Taste and adjust seasoning with salt, fish sauce, and a pinch of sugar if you prefer a slightly sweeter balance.
6. Serve hot with steamed rice, spooning coconut broth and vegetables over the rice.