What is Chicken Lazona and where did it originate?

Chicken Lazona is a popular Filipino dish known for its rich and creamy coconut milk sauce combined with sautéed chicken, onions, tomatoes, and sometimes local spices. It originated from the Zamboanga region in the southern Philippines, which is famous for mixing coconut milk with various meats and seafood. This dish stands out due to its flavorful, slightly sweet, and savory profile, often enjoyed with steamed rice.

How do you make Chicken Lazona at home?

To make Chicken Lazona, start by sautéing garlic, onions, and tomatoes until soft. Add chicken pieces and cook until lightly browned. Pour in coconut milk and simmer on low heat until the chicken is tender and the sauce thickens. Season with salt, pepper, and optional chili for a spicy kick. The key is slow simmering to fully develop the creamy texture and balanced flavor. Serve warm with steamed rice for an authentic experience.

Can I use other types of meat instead of chicken for Lazona?

Yes, while chicken is traditional, Lazona can be made with pork, beef, or seafood such as fish and shrimp. The cooking process remains similar, but cooking times vary based on the protein used—seafood requires less time while pork or beef requires longer simmering to become tender. Always ensure the chosen meat is cooked thoroughly in the coconut milk sauce for the best flavor and texture.

Is Chicken Lazona gluten-free and suitable for dietary restrictions?

Chicken Lazona is naturally gluten-free as it primarily consists of chicken, coconut milk, and vegetables without wheat-based ingredients. However, always check the seasoning or soy sauce used, as some brands may contain gluten. For those with dairy allergies, Lazona is safe since it uses coconut milk instead of dairy cream. This dish is a good option for gluten-free and lactose-intolerant diets, but confirm all ingredients beforehand.

How can I store and reheat leftover Chicken Lazona safely?

Store leftover Chicken Lazona in an airtight container and refrigerate within two hours of cooking. It will keep well for up to 3 days. To reheat, warm it gently over low heat on the stove, stirring occasionally to prevent the coconut milk from curdling. Avoid high heat to maintain its creamy texture. Reheated Chicken Lazona may thicken, so you can add a splash of coconut milk or water to restore consistency before serving.

Easy Chicken Lasagna Recipe Your Family Will Love

Name: Chicken Lazona
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: Italian-American
Ingredients: 15 oz whole milk ricotta; ½ cup shredded mozzarella cheese; ¼ cup grated parmesan cheese; 1 large egg; ¼ tsp freshly cracked black pepper; 1 rotisserie chicken (about 3 cups cooked chicken); ½ Tbsp salt for pasta water; 9 lasagna noodles; 4 Tbsp butter; 1 yellow onion, diced; 2 cloves garlic, minced; ¼ cup all-purpose flour; 2 cups chicken broth; 1 tsp Italian seasoning; ½ tsp salt; ¼ tsp freshly cracked black pepper; ¼ tsp garlic powder; 1 cup heavy cream; ¼ cup grated parmesan cheese; 3 cups baby spinach, chopped; 1 ½ cups shredded mozzarella

Ingredients

Scale

15 oz whole milk ricotta

½ cup shredded mozzarella cheese

¼ cup grated parmesan cheese

1 large egg

¼ tsp freshly cracked black pepper

1 rotisserie chicken (about 3 cups cooked chicken)

½ Tbsp salt for pasta water

9 lasagna noodles

4 Tbsp butter

1 yellow onion, diced

2 cloves garlic, minced

¼ cup all-purpose flour

2 cups chicken broth

1 tsp Italian seasoning

½ tsp salt

¼ tsp freshly cracked black pepper

¼ tsp garlic powder

1 cup heavy cream

¼ cup grated parmesan cheese

3 cups baby spinach, chopped

1 ½ cups shredded mozzarella

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Instructions

1-Prepare ricotta mixture: In a bowl, combine 15 oz ricotta, ½ cup mozzarella, ¼ cup parmesan, 1 egg, and ¼ tsp black pepper. Mix well and set aside.

2-Cook chicken and noodles: Remove skin and shred rotisserie chicken to get about 3 cups. Boil lasagna noodles in water with ½ Tbsp salt until tender, then drain them carefully.

3-Make sauce: Set your oven to 375°F. In a skillet, melt 4 Tbsp butter and sauté the diced onion and minced garlic until they turn translucent. Stir in ¼ cup flour and cook until it’s lightly browned, then gradually whisk in 2 cups chicken broth to make it smooth.

4-Add seasonings and finish sauce: Mix in 1 tsp Italian seasoning, ½ tsp salt, ¼ tsp black pepper, ¼ tsp garlic powder, 1 cup heavy cream, and ¼ cup parmesan. Keep stirring until the sauce thickens, then add 3 cups chopped baby spinach and cook until it wilts.

5-Assemble the dish: In a baking dish, spread a thin layer of sauce at the bottom. Layer the noodles, ricotta mixture, and shredded chicken, repeating as needed. Top it off with the remaining sauce and sprinkle 1 ½ cups mozzarella on top.

6-Bake: Pop it in the oven at 375°F for 25 minutes, then broil for 3-4 minutes to brown the cheese perfectly.

Last Step:

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Notes

🧈 Coat the baking dish bottom with sauce to prevent noodles from sticking.
🍝 Cook 1–2 extra noodles as backups in case any break.
🕒 Prepare ahead by refrigerating overnight and reheat before serving for convenience.

Author: Brandi Oshea
Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: 530 kcal
Sugar: 3 g
Sodium: 1104 mg
Fat: 32 g
Saturated Fat: 18 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 29 g
Fiber: 2 g
Protein: 31 g
Cholesterol: 115 mg