Tinutungan na Manok Recipe

This Bicolano chicken dish gets lots of flavor from toasted coconut!

This dish is the Bicolano version of adobong manok sa gata—sans the soy sauce and bay leaves. Its name is taken from the burnt coconut that gives the dish depth of flavor.

Tinutungan na Manok Recipe

Isi Laureano
This Bicolano chicken dish gets lots of flavor from toasted coconut!
Prep Time 30 minutes
Cook Time 40 minutes
Resting Time 30 minutes
Total Time 1 hour 10 minutes
Course Main Dishes
Cuisine Filipino
Servings 5 to 6


Tinutungan na Manok Ingredients

  • 2 cups Fresh Coconut (buko) grated
  • 1/2 Cup coconut vinegar or rice vinegar, or coconut sap
  • 2 cups fresh coconut milk (gata)
  • 8 cloves Garlic peeled
  • 1 tablespoon ginger sliced
  • 2 medium onion sliced
  • 3 to 4 pieces red chili pepper (siling labuyo) Optional
  • 6 quarters Chicken (use leg and thigh), separted
  • Salt to taste
  • black pepper to taste
  • coconut (buko) toasted, grated, to garnish (optional)


  • Preheat oven to 400°F.
  • Combine grated coconut and coconut vinegar in a bowl. Transfer mixture to a piece of cheesecloth; squeeze liquid into a bowl. Set aside.
  • Spread squeezed grated coconut on a baking sheet. Roast in the preheated oven, stirring occasionally, until dark brown, about 8 minutes. Switch setting to broil (or the highest temperature) and roast coconut until slightly burned, about 2 minutes. Set aside.
  • Combine burned grated coconut, extracted coconut vinegar mixture, coconut milk, garlic, ginger, onions, and chilies, if using, in a pot. Bring to a boil, then lower heat and simmer for 10 minutes.
  • Strain mixture into a pot. Set aside and keep warm.
  • Season chicken with salt and pepper. Grill or pan-fry chicken until browned, about 10 minutes. (If grilling, you can wrap them in banana leaves first.)
  • Place chicken on a platter. Pour coconut sauce over. Garnish with bird s eye chilies and toasted grated coconut, if desired. Serve hot.
Keyword coconut milk recipe
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