Chicken Banga Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil over medium heat and saut茅 onions and garlic until fragrant.
• STEP 2.Add the chicken pieces and cook until browned on all sides.
• STEP 3.Pour in the coconut milk, bagoong, and water. Stir well to combine.
• STEP 4.Add the bay leaves, peppercorns, and fish sauce. Bring to a boil, then reduce heat and simmer for about 30 minutes or until the chicken is tender.
• STEP 5.Adjust the seasoning with salt and pepper if needed.
• STEP 6.Serve the Chicken Banga hot with steamed rice and garnish with fresh herbs.

Cooking Tips

• For a spicier version, add chopped chili peppers or chili flakes to the sauce.
• If you can't find bagoong, you can substitute it with fish sauce or shrimp paste.
• To make the dish more flavorful, marinate the chicken in the bagoong and spices for a few hours before cooking.

Storage and Serving

• Leftover Chicken Banga can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a microwave or on the stovetop until heated through.
• Garnish with fresh herbs before serving to enhance the flavors.