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Chicken Humba with Coconut Milk
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How to Cook Chicken Humba with Coconut Milk

Chicken humba with coconut milk is a savory-sweet Filipino stew featuring tender chicken simmered in soy sauce, vinegar, and coconut milk, creating a rich, creamy sauce with bold flavors.
Prep Time10 minutes
Cook Time30 minutes
Marinating8 hours
Total Time8 hours 40 minutes
Course: Chicken Recipe
Cuisine: Filipino
Keyword: chicken humba, chicken humba with coconut milk, humba na manok
Servings: 4 servings
Calories: 321kcal
Author: Manny

Ingredients

  • 1 kilo chicken cut into serving pieces
  • 1 tsp. ground black pepper
  • 2 cups Sprite or 7-Up
  • 3 cloves garlic minced
  • 1 pc onion chopped
  • 1/4 cup soy sauce
  • 1/4 cup vinegar
  • 1 pc pork cube
  • 1/4 cup salted black beans washed and drained
  • 1 pc siling haba
  • 3/4 cup coconut milk
  • 2 Tbsp. coconut oil

Instructions

How to Cook Chicken Humba with Coconut Milk

  • Put the chicken in container and pour Sprite or 7-Up. Season with ground black pepper and stir. Cover and marinate for at least 1 hour.
  • After marinating, drain the chicken in a strainer and reserve the liquid to be used later.
  • Heat cooking oil in a pan or wok and saute garlic and onion until soft. Add in the chicken and stir fry until the fat renders from the chicken.
  • Saute the chicken until brown. Then pour soy sauce and vinegar. Do not stir then cover and simmer for 5 minutes.
  • Then pour the marinade and add pork cube. Stir and simmer for 30 minutes or until the chicken is tender.
  • When the chicken is tender, add salted back beans and green chili pepper. Simmer for few minutes then add the coconut milk.
  • Bring to a boil and simmer until the sauce is thick. Turn off heat and serve with cooked rice.

Video

Notes

Cooking Tips:

Marinate the Chicken for Maximum Flavor

Marinating the chicken in Sprite or 7-Up not only adds a subtle sweetness but also helps tenderize the meat. The acidity in the soda breaks down the fibers in the chicken, making it juicier. For best results, marinate for at least an hour to let the flavors fully absorb.

Don’t Stir After Adding Vinegar

When you add vinegar to the dish, resist the urge to stir right away. Allowing it to simmer untouched helps cook off the sharpness, giving the sauce a more balanced, mellow flavor. Stirring too soon can result in a raw, acidic taste that overpowers the dish.

Simmer Slowly for Tender Chicken

To achieve tender, flavorful chicken, allow it to simmer slowly after adding the soy sauce, marinade, and coconut milk. Cooking on low heat for about 30 minutes ensures the chicken becomes tender without drying out. This slow process also helps thicken the sauce for a richer, creamier texture.