Chicken Stuffed With Crab (Pinag-Isang Manok)

Chicken Stuffed With Crab (pinag-isang Manok) Recipe

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Mikekey *


This was given to me by a Filipina I worked with (she is an excellent cook!). Coconut milk and cream can be found in Asian markets. DO NOT USE sweetened coconut cream.

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1 Hr 20 Min
40 Min
Stove Top


chicken breast halves, skinless and boneless
1/4 c
dry white wine


1 Tbsp
minced garlic
1 Tbsp
vegetable oil
1 c
minced onion
2 c
cooked crab meat, flaked
1 1/2 c
sliced fresh mushrooms
1 tsp
ground sage
1/4 tsp
ground black pepper
1 tsp
1 Tbsp
chopped green bell pepper
1 Tbsp
chopped red bell pepper
2 Tbsp
butter, for frying


2 c
canned coconut milk, unsweetened
1 tsp
ground ginger
1 tsp
chicken bouillon granules
1 c
coconut cream, unsweetened
1/4 c
half and half
2 tsp
2 Tbsp


1Flatten chicken breasts between 2 sheets of waxed paper. Marinate in wine for 1 hour.
2To prepare filling, saute garlic in oil. Add onion and cook until translucent, then add the crab meat, mushrooms, sage, pepper, salt and peppers. Saute until mushrooms are soft.
3Remove chicken from wine. Pat dry.
4Place filling on one side of chicken breast, then roll. Tie with string.
5Heat butter in Dutch oven and brown chicken breasts on both sides.
6Add coconut MILK and ginger. Simmer a few minutes.
7Dissolve bouillon cube in coconut CREAM and pour into pan with half and half. Simmer until chicken is tender, turning occasionally, about 30 minutes. Remove chicken. Set aside and keep warm.
8Stir cornstarch into water until dissolved. Let the sauce simmer and add cornstarch mixture to thicken.
9Remove string and slice chicken rolls and pour sauce over to serve.

About Chicken Stuffed With Crab (Pinag-Isang Manok)

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Filipino
Hashtag: #crab