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Saturday, April 29, 2006
Chicken Pochero
You'll Need:
3 cloves garlic, crushed 1 pc small onion, sliced 1/2 kg chicken, cut into serving portions 1/3 cup chicken broth or water 1 pouch (115 g) Original Style Tomato Sauce 2 pc medium potatoes, cut into chunks 1/3 cup liver spread 1 pc medium red bell pepper, cut into cubes 1/2 cup cooked or frozen green peas
Here's How:
1. Sauté garlic, onion and chicken for 5 minutes. Add chicken broth or water, Tomato Sauce and salt and pepper to taste. Simmer for 15 minutes.
2. Add potatoes and cook for 5 minutes. Add remaining ingredients. Simmer for another 5 minutes.
3/4 kg chicken wings, cut into 2 4 cloves garlic, crushed 6 pc sibuyas Tagalog (shallots) 2 pc medium potatoes, cut into chunks 1/4 cup tengang daga (mushroom) soaked in water and sliced 1 can (227 g) Tomato Sauce 1 stalk leek, sliced diagonally
Here's How:
1. Sauté garlic, sibuyas Tagalog and chicken wings. Cook for 10 minutes. Add 3/4 cup water, tengang daga, potatoes, 1/3 tsp iodized fine salt (or 1 tsp iodized rock salt) and 1/4 tsp pepper. Simmer for 7 minutes.
2. Add Tomato Sauce. Cook for another 10 minutes or until chicken is tender. Add leeks.
8 pc large pan de sal (bread), halved 1 pouch (115 g) Sweet Style Pizza Sauce 150 g longganisa (pork sausage), removed from casing 10 cloves garlic, crushed and fried to brown 1 pc salted egg, sliced 100 g quickmelt cheese, coarsely grated
Here's How:
1. Preheat oven at 350ºF.
2. Sauté longganisa until cooked. Drain excess oil then set aside.
3. Spread each pan de sal with Sweet style Pizza Sauce. Top with remaining ingredients. Bake in the oven or toaster until cheese melts.
MAKES 8 SERVINGS.
Note: Good source of Vitamin B1 - prevents beriberi.
