Comments on: Chicken Dinuguan (Chicken Blood Stew)

By: [eatingclub] vancouver || js

[eatingclub] vancouver || js — Sun, 21 Mar 2010 07:52:28 +0000

I love dinuguan but have never tried it with chicken before. Definitely intriguing!

By: Alta (Tasty Eats At Home)

Alta (Tasty Eats At Home) — Thu, 17 Dec 2009 20:01:34 +0000

I’ve never had this dish, but I’m always willing to taste anything once. And I’ve heard wonderful things about it – so I think I’ll save your recipe and bite the bullet really soon!

By: The Chickenless Chick

The Chickenless Chick — Thu, 17 Dec 2009 17:37:11 +0000

Wow, very interesting. Looks plenty rich-tasting, even without the pork fat. Would love to try!

By: Tita Beng

Tita Beng — Thu, 17 Dec 2009 14:51:51 +0000

Wow, Chicken Dinuguan! ‘luv it!

By: Carlos

Carlos — Thu, 17 Dec 2009 02:44:34 +0000

I loved it!!!!!! I was in heaven. I always loved dinuguan and dreaded the soft fat that comes from the untrimmed pork most Filipino cooks use in dinuguan. Since the dark color of the sauce masks it, it seems less cholesterol laden.

But Raquel’s version – what – chicken breast – double wow! This was so good – a great birthday present. Thanks so much Raquelita!