Chicken Wing Stew is our favourite Filipino recipe to cook at home.
Our creamy and spicy Filipino Chicken Stew recipe is quick and easy to make, ready to serve in under 1 hour!
Fork through this yummy Filipino Stew with friends and family featuring flavourful chicken wings, ginger, coconut, scallions, red chile, onion, garlic, turmeric, tomatoes, red bell pepper and fish sauce.
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What Is Filipino Chicken Wing Stew?
This Filipino Chicken Coconut Stew comes from the Maranao tribe in the province of Lanao del Sur on the island of Mindanao.
Maranao means “people of the lake” and is a term used to describe a group of Muslim people in the Philippines who originally lived in the southern part of the Philippines.
The traditional Filipino Chicken Stew is often served at the fast breaking celebration at the end of Ramadan in the Islamic faith.
Other ingredients found in the popular Filipino condiment include ginger, spicy chilies, fresh turmeric and grated coconut. They are typically pounded together by hand in a stone mortar and pestle.
Travel to the Philippines by Cooking Chicken Wing Stew at Home
I love traveling through Asia.
What I found most fascinating is the Philippine’s distinct regional food cultures. Much like the regional cuisines found in Germany, Italy or Spain, each island in the Philippine’s had its own local speciality.
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Where To Eat Chicken Wing Stew
Haven’t traveled to the Philippines before? It may be helpful to first sample Chicken Wing Stew at a local Filipino restaurant to better understand how the dish is served. You can also assess the thickness of the coconut sauce, number of wings to serve on each plate and ideal spiciness level.
In Toronto, popular Filipino restaurants in that may serve Chicken Wing Stew include Lake Inez, Lamesa Filipino Kitchen, Tinuno, Casa Manila, Wilson’s Haus of Lechon, Islas Filipino, Sampaguita Village and Lechon Republik.
My Family Loves Filipino Stew
I love cooking chicken wings at home for my family.
I first made this Filipino Chicken Stew on a cold blizzardy day in Oakville as a way to transport our taste buds to a hot and sunny beach like Boracay.
The quick and easy recipe is a great way to use up chicken wings that may be sitting in your freezer. I find so many people get bored with chicken wings, simply tossing them in store bought barbecue sauce then baking them until crispy. This unique recipe proves there are a lot more interesting finger-licking-good ways to cook chicken wings at home!
The combination of salty fish sauce, creamy coconut, spicy chili and sweet brown sugar give this Filipino Chicken Wing Stew a bold and addictive flavour profile. It’s honestly unfathomable to me that anyone would have leftovers!
The recipe is perfect for a family gathering like a dinner party, potluck or summer barbecue. Even picky kids love to eat these creamy coconut wings with their bare hands.
Filipino Chicken Stew Health Benefits
Our Chicken Wing Stew recipe is packed full of healthy ingredients!
It is only recently that scientists have begun to identify the components responsible for garlic’s myriad health benefits. Rich in phytochemicals and potassium, garlic helps boost your immune system, fight cancer and protect your heart.
Ginger contains at least 14 phytochemicals, many of which have impressive antioxidant and anti-inflammatory properties. It also has a good source of copper, which supports your bones, blood and nervous system.
The star component of turmeric is curcumin, a potent phytochemical that has anti-inflammatory and antioxidant properties. It is often prescribed in Indian Ayurvedic medicine to help relieve arthritis, aid digestion and inhibit the growth of cancers.
Bell Peppers are an incredible source of vitamins C and A, which support your skin and immune system. They also provide beneficial carotenoid compounds such as beta-carotene, which has been shown to reduce the risk of certain cancers.
Onions are a humble vegetable packed with vitamins, minerals and phytochemicals. Regular consumption of onions can help boost digestive health and reduce the risk of developing heart disease.
Rich in a group of phytochemicals called carotenoids, tomatoes may help reduce the risk of heart disease and stroke, and provide protection against cancer. Tomatoes are also a good source of immune-boosting vitamin C.
Coconut is rich in fibre and may also offer a number of benefits including improved heart healthy and digestion. It is high in calories and sautéed fat so be sure to eat in moderation.
Chicken is high in protein and provides B vitamins such as niacin, which helps your body access the energy in foods.
Chicken Wing Stew Cooking Tips
This creamy and spicy Filipino Chicken Stew is quick and easy to make at home. We’ve included a few tips to ensure your first batch is beautiful!
- Use a large cast iron dutch oven with a high rim to reduce splattering when cooking.
- Use a mortar and pestle if you want to go the traditional route when preparing your paste, or use a food processor.
- We’ve used one red chili in this recipe but you can add more if you like a really spicy flavour. If you can’t handle heat feel free to omit.
- We’ve used chicken wings in this recipe but you can also substitute for bone-in skin-on chicken thighs. We do not suggest using chicken breast meat as it dries out and doesn’t have as much moisture or flavour as brown meat.
- Serve Chicken Wing Stew with simple steamed rice, noodles or your favourite Filipino side dishes.
- Store leftover Filipino Chicken Stew in the fridge for 3-4 days.
What To Serve with Filipino Chicken Stew
There’s nothing more comforting than cozying up to a bowl of steaming Coconut Chicken Wing Stew.
If you’re hosting a Southeast Asian-themed dinner party feel free to serve Filipino Stew in a buffet alongside other popular entrees like Penang Prawn Noodle Soup Hokkien Mee , Vegetarian Roti Canai Curry, Seafood Laksa, Singaporean Bak Chor Mee, Bun Cha, Bun Thit Nuong, Shrimp & Pork Vietnamese Egg Rolls, Vietnamese Crepe Bánh Xèo, Thai Pork Rib Soup with Vermicelli Noodles, Egg Tofu Soup with Pork Meatballs, Grabong Northern Thai Pumpkin Fritter, Gai Pad Med Mamuang Thai Cashew Chicken, Authentic Massaman Curry Recipe with Beef, Thai Green Curry Chicken, Thai Pork & Beef Mince Curry Khua Kling, Chiang Mai Noodles “Khao Soi”, Pad Kra Pao Thai Basil Stir-Fry, Barbecued Thai Red Prawn Curry and Thai Beef and Pumpkin Curry.
For a light lunch or dinner, pair Filipino Chicken Stew with fresh Asian salads like Vegan Citrus “Rojak” Singapore Salad, Laos Papaya Salad Tum Mak Hoong, Goi Xoai Vietnamese Mango Salad, Goi Ga Vietnamese Salad and Nam Tok Authentic Thai “Waterfall Beef” Salad.
After dinner why not dazzle your guests with one of our popular desserts such as Kardemummabullar Swedish Cardamom Buns , Gevulde Speculaas, Turmeric Pumpkin Spice Indian Cake, Chewy Easter Toffee Cadbury Mini Egg Cookie Bars, Oat Flour Cookies with Chocolate Chips, Dark Chocolate Lindt Lindor Cookies, Maraschino Cherry Cupcakes Recipe or Cinnamon Babka For Chocolate Lovers.
Storing Chicken Wing Stew
If you have leftover Chicken Wing Stew you can store them in the fridge in an airtight container for 3-4 days. To reheat simply zap it in the microwave or saute in a skillet over the stove.
You can also freeze the stew in tupperware or ziplock bags for up to 3 months.
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VIDEO How To Make Filipino Chicken Wing Stew
Filipino Coconut Chicken Wing Stew
- Blender or Food Processor
- French knife
- measuring cups
- measuring spoons
- Large pot or Dutch Oven
- Spatula or Wooden Spoon
Palapa Spice Paste
- 1/4 cup Minced Fresh Ginger
- 1/2 cup Toasted Coconut Flakes
- 1/2 cup Scallions sliced (white part)
- 1 Thai Red Chile seeded and minced
- 1 tsp Canola Oil
- 1/2 tsp Kosher Salt
- 1 tbsp Brown Sugar
- 3 tbsp Canola Oil
- 1.5 lb Chicken Wings
- 1/2 cup White Onion diced
- 1.5 tbsp Garlic minced
- 2 inches Fresh Turmeric peeled and diced
- 1 cup Tomatoes diced
- 400 ml Coconut Milk
- 1/2 cup Scallions sliced (green part)
- 1 cup Red Bell Pepper chopped
- 1 cup Unsweetened Shredded Coconut
- 2 tbsp Fish Sauce
- Ground Black Pepper
- PASTE: In a food processor, add ginger, toasted coconut flakes, scallions, chile, oil and salt. Blitz until you form a rough paste.
- Heat a medium skillet over medium-high heat. When the pan is hot, add the spice paste and cook, stirring occasionally, for 1 minute. Stir in salt and sugar to taste.
- STEW: In a Dutch oven or large pot, heat the oil over medium-high heat. Place the chicken wings in the pot, skin side down, in a single layer. Cook until they are browned on both sides, about 5 minutes per side. Remove the chicken wings from the pot and set aside.
- Add the onion, garlic, and turmeric to the pot and cook, stirring occasionally, until the onion is soft and translucent, 3-5 minutes. Add the tomato and cook, stirring occasionally, until soft, 3-5 minutes.
- Stir in the coconut milk and return the browned chicken wings to the pot. Bring the coconut milk mixture to a boil. Reduce the heat slightly, cover the pot, and simmer for 25 minutes, or until the chicken is cooked through. Turn off the heat, remove the cooked chicken wings from the pot, and set aside in a bowl.
- In the same pot, cook spice paste over medium heat, stirring often, for 5 minutes. Stir in the scallions, bell pepper and shredded coconut. Simmer for 5 minutes, or until the coconut mixture starts to reduce and the mixture thickens. Add the fish sauce and black pepper to taste, then pour the sauce over the cooked chicken wings.
- Serve wings with the sauce from the bowl alongside steamed rice.
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