Millie’s Chicken Humba is a delightful Visayan twist on a traditional Filipino dish. Experience the rich flavors of Visayan cuisine with Millie’s unique take on the classic Humba recipe. Traditionally a pork belly dish, Millie’s version features tender chicken marinated in soy sauce, lemon, black beans, dried banana blossoms, and a blend of spices. The chicken is then slow-cooked until it reaches a perfectly fork-tender state. While the ingredients of Humba are similar to those used in Pork Adobo, the addition of sugar lends a slight sweetness that sets it apart.
In her innovative rendition of the Visayan Humba, Millie opts for chicken instead of the conventional pork, offering a lighter alternative that doesn’t compromise on flavor. To further enhance the dish, she substitutes 1/4 cup of Sprite soda for sugar, adding a touch of effervescence to the tangy-sweet profile. For an additional twist, Millie incorporates ripe Saba bananas into her Chicken Humba recipe, adding a delightful layer of natural sweetness.
Millie’s Chicken Humba is a testament to the versatility and creativity of Filipino cuisine. By using chicken and adding unexpected ingredients like Sprite soda and Saba bananas, Millie showcases her ability to reinterpret traditional recipes and create new, delicious culinary experiences. Her tasty Chicken Humba is perfect for serving at lunch or dinner, and is sure to be a hit with families who appreciate a modern spin on a classic Filipino dish.
Ingredients: 3-4 servings
1 whole chicken, cut in cubes
6 ripe, Saba bananas in cubes
1/4 cup Sprite soda
1 small(6 oz.) can salted black beans
2 whole, sliced lemons
1/2 medium sliced onions
2 cloves, minced garlic
2 tbsp. soy sauce
2 tbsp. cooking oil
1/4 cup water
salt & pepper to taste
Cooking Procedure:
- Clean and skin off whole chicken and cut into small cubes, slice onions, chop garlic cloves, and peel off Saba bananas and cut them in medium cubes.
- Place chicken on a large bowl, squeeze slices of lemons on to the chicken, then pour all the other ingredients except for the Saba bananas and Sprite soda. Add 1/4 cup of water, stir ingredients to evenly combine, then leave it to marinate in the fridge for 6-8 hours.
- Place marinated ingredients on a deep skillet, set up the pot over medium heat and bring it in to boil for about 3-5 minutes. Add Saba bananas, apply 1/4 cup of Sprite soda, combine to mix ingredients evenly, then let it simmer for 15-25 minutes or until chicken is fully cooked.
- Remove Chicken Humba from the skillet without adding its sauce. Add 2 table spoon of cooking oil and continue to boil the sauce until it thickens or slightly drained. Use the sauce like a gravy and pour entirely into the cooked, tasty Chicken Humba.
- Mix to even-up ingredients. Serve tasty Chicken Humba with steamed rice and, hurrah! Dinner is served!
Tip: Just like the original Humba recipe, you can add a few strips of dried banana blossoms and bay leaves.