Photo Credits: Pinoy Recipes


  • 2 pecho (chicken breast) that should weigh around 1 kilo, cut into serving pieces
  • 1 medium green papayas, sliced
  • 2 cups kakang gata (first extract of grated coconut)
  • 2 cups gata (2nd extract or pressing of grated coconut)
  • 6 cloves of garlic
  • 2 medium red onions, sliced thinly
  • 1 inch of ginger, sliced
  • 1 cup malunggay leaves
  • 1 green chili (yung pamaksiw)
  • patis or fish sauce to taste


  1. Step 1- In a large pan, saute the onions, garlic and ginger in medium heat.
  2. Add chicken when onions become translucent. Mix well.
  3. Add crumbled bouillon cubes when chicken turns opaque. Stir.
  4. Add coconut milk. Make sure it’s the second extract. Also add the chili. Cover and simmer for 10 minutes.
  5. Add the papaya. Cover and simmer again for another 10 minutes.
  6. Add the malunggay. Cover and simmer for 2 minutes.
  7. Add the kakang gata (first extract) and some patis according to taste. Stir and simmer for 5 minutes.

Serve hot with rice and a saucer of patis with siling labuyo or siling pamaksiw.

6-8 servings

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