Filipino Coconut Chicken Wing Stew
How to make homemade Chicken Wing Stew. Our easy Filipino stew recipe features ginger, coconut, red chile, turmeric, garlic & fish sauce.
Servings: 6
Calories: 562kcal
Equipment
- Blender or Food Processor
- French knife
- measuring cups
- measuring spoons
- Large pot or Dutch Oven
- Spatula or Wooden Spoon
Ingredients
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
Chicken Stew
- 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
Instructions
- 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.
Nutrition
Calories: 562kcal | Carbohydrates: 19.3g | Protein: 37.2g | Fat: 38.8g | Saturated Fat: 23.2g | Cholesterol: 101mg | Sodium: 778mg | Potassium: 874mg | Fiber: 5.9g | Sugar: 8.6g | Calcium: 70mg | Iron: 7mg
