Bowl of Tangy Chicken Stew
(click to enlarge)

Tangy Chicken Stew


Philippine   -   Asadong Manok
Serves:
Effort:
Sched:
DoAhead:  		 2 w/rice
**
1-1/4 hrs
Yes		 An interesting chicken stew, popular in the Philippines and made in a number of versions. It is mildly tart, as many Philippine dishes are.

1-1/2
5
6
8
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3
1/4
1/3
1
1/4
1
2
------
2
#
cl
oz
oz
---

c
c
t
t
T

---
T
Chicken Meat (1)  
Garlic
Onion
Tomato, ripe
-- Broth
Thai Chilis (2)
Vinegar (3)
Water
Salt
Pepper, black
Paprika (4)
Bay Leaf
--------
Oil

This recipe, alone with rice, will serve two good eaters, or four in Asian style with other dishes.

Prep   -   (30 min)
  1. Cut CHICKEN into pieces of the desired size, 1-1/2 inch on a side is usually good.
  2. Crush GARLIC and chop medium.
  3. Chip ONION small.
  4. Peel TOMATO and cube about 3/4 inch.
  5. Split CHILES in half lengthwise and mix together all Broth items.
Run   -   (45 min)
  1. Heat Oil in a spacious sauté pan and fry Garlic stirring until it shows a trace of color, then stir in Onions and fry stirring until translucent. Stir in Tomatoes and continue to fry stirring until tomatoes are soft.
  2. Stir in Chicken and Broth mix. Bring to a boil, turn down to a simmer, cover and simmer for about 30 minutes or until chicken is tender, stirring now and then.
  3. Uncover and reduce at a fast simmer to the consistency desired.
  4. Serve with steamed Jasmine rice (milagrosa).
NOTES:

  1. Chicken:

      Weight is skinless, boneless chicken meat - leg and thigh recommended for best flavor. One pattern recipe called for a 3 pound chicken cut into serving pieces and another called 2 pounds of legs, wings and thighs (legs and thighs cut in half), but I find chunks of chicken meat easier to serve and eat, particularly in a buffet setting.

  2. Thai Chilis:

      Three chilis just split in half will make this recipe moderately spicy, but if it's getting too hot for you it's easy to remove the chilis for further cooking. For details, see our Sili - Philippine Chilis page.

  3. Vinegar:

      This should be one of the fine vinegars available from Philippine markets. The photo specimen was made with coconut vinegar, but cane vinegar or palm vinegar could also be used. Lacking the real thing, use distilled white vinegar - not as flavorful and a bit harsher, so use a little less. For details see our Sours page.

  4. Paprika:

      Hopefully this will be real Hungarian paprika, not that sawdust flavored stuff sold in the supermarkets.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch tt=to taste ar=as required
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