De Lima v Reyes is a Filipino chicken stew that gets its name from the two main ingredients: dayap (lime) and siling haba (long green chili). This dish is a tangy, savory, and slightly spicy one-pot meal that’s both comforting and bright. The chicken is simmered in a lime-soy sauce broth with garlic, onions, and chilies, creating a sauce that’s perfect over steamed rice. It’s a lesser-known but beloved home-style dish that showcases the Filipino love for sour and savory flavors.
Ingredients
- 2 lbs (900 g) chicken thighs or drumsticks, bone-in, skin-on
- 1 tbsp (15 ml) cooking oil
- 1 medium onion, sliced
- 4 cloves garlic, minced
- 1 thumb-sized piece of ginger, peeled and sliced into thin strips
- 2 long green chilies (siling haba or banana peppers), sliced lengthwise (seeds optional)
- 1/2 cup (120 ml) soy sauce
- 1/2 cup (120 ml) fresh lime juice (about 4-5 limes) or dayap juice
- 1 cup (240 ml) water or chicken broth
- 1 tsp (5 g) black pepper
- 1 tsp (5 g) sugar (optional, to balance acidity)
- Salt, to taste
Instructions
- In a large pot or Dutch oven, heat the oil over medium-high heat. Add the chicken pieces, skin-side down, and sear until golden brown on both sides, about 5-6 minutes per side. Remove the chicken and set aside.
- In the same pot, sauté the onions, garlic, and ginger until fragrant and the onions are translucent, about 2-3 minutes.
- Return the chicken to the pot. Add the soy sauce, lime juice, water or broth, black pepper, and sugar (if using). Stir to combine, scraping up any browned bits from the bottom.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30-35 minutes, or until the chicken is cooked through and tender. The safe minimum internal temperature for chicken is 165°F (74°C) as per USDA FSIS, so check with a food thermometer.
- Add the sliced green chilies during the last 5 minutes of cooking, so they retain some crunch and bright color.
- Taste the sauce and adjust seasoning with salt or more lime juice if needed. Serve hot over steamed rice.
Tips
- Substitutions: If you can’t find dayap, use regular limes or even calamansi (Filipino lime) – they all work well. For the chilies, use serrano or jalapeño for more heat, or omit them for a milder stew.
- Balance: The sauce should be tangy and savory. If it’s too sour, add a pinch more sugar; if too salty, add a splash of water or broth.
- Common mistake: Don’t add the chilies at the beginning, as they’ll become mushy and lose their flavor. Add them near the end for the best texture.
- Make it richer: For a deeper flavor, you can brown the chicken well and use chicken broth instead of water.
Serving Suggestions
Serve de lima v reyes hot with steamed jasmine or garlic rice. It also pairs well with a side of pickled vegetables or a fresh cucumber salad to complement the tangy sauce. For a complete meal, add a simple sautéed bok choy or green beans.
Variations
- Spicy: Add more chilies or a teaspoon of chili flakes for extra heat.
- Creamy: Stir in a can of coconut milk during the last 10 minutes of simmering for a richer, slightly sweet version.
- Pork: Use pork belly or pork shoulder instead of chicken; adjust cooking time to ensure the pork is tender.
- Vegetarian: Replace chicken with firm tofu and use vegetable broth; cook for 15 minutes after adding the sauce.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave until piping hot. The flavors will meld and deepen overnight, making it even more delicious the next day. You can also freeze the stew for up to 2 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
What is ‘de lima v reyes’? It’s a Filipino chicken stew named after its two key ingredients: ‘lima’ (lime) and ‘reyes’ (a common surname, but here it refers to the long green chili, which is also called ‘siling haba’ – ‘haba’ means long, and ‘reyes’ is a playful corruption of ‘reyezuelo’? Actually, the name is a colloquial play on ‘lima’ and ‘siling haba’ – ‘haba’ sounds like ‘Reyes’ in some dialects. So it’s essentially lime and long chili chicken.
Can I use lime juice from a bottle? Yes, but fresh lime juice is always better for flavor. If using bottled, reduce the amount slightly as it can be more concentrated.
Is this dish very spicy? It depends on the chilies you use. Siling haba is mild, but if you use serrano or jalapeño, it will be spicier. You can adjust the amount to your preference.
Can I make this in a slow cooker? Yes, sear the chicken first, then transfer everything to a slow cooker and cook on low for 4-6 hours or high for 2-3 hours. Add the chilies in the last 30 minutes.
What if I don’t have dayap? Dayap is a Filipino lime, but regular limes or even lemons can be used. The flavor will be slightly different, but still delicious.
Why is my sauce bitter? If you accidentally include the white pith of the lime when juicing, it can become bitter. Be careful to juice only the yellow-green part.
Related
- Khichdi English Name: What Is It Called?
- Jowar Khichdi Recipe: Easy, Healthy & Comforting
- Jungle Jalebi Fruit: What It Is & How to Use It
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).