Here is this dish again! And it is because the kid really likes it!
600 to 700 grams boneless, skinless chicken thighs, rinse clean then pat dry
1/4 of a large squash, cubed (around 200 to 300 grams)
minced garlic and onion
1-1/2 cups coconut milk
1/2 cup coconut cream
1 to 2 pieces long finger chilli
handful of malunggay leaves
salt and pepper to taste
Rub the chicken thighs with sea salt and coarsely crushed black pepper; set aside.
Saute minced garlic and onion several seconds. Add chicken to the pan and pan‑fry a couple of minutes. Pour in the coconut milk (if necessary, add water so that the chicken is covered), add the finger chilli. Cover and cook over medium heat for about 10 minutes.
Add the the cubed kalabasa and cook another 10 to 15 minutes. Try not to over cook the squash otherwise it will disintegrate and “melt” into the sauce. Add the coconut cream; let it come to a soft simmer. Season to taste. Add the malunggay leaves; simmer, covered, 1 minute more.
Serve with hot rice! (Fried dilis is a great accompanying side dish to this!)
The dish is just as good with pork instead of chicken!
Chopsuey at Halo–Halo ni Lucille 