Ingredients:
* 1 whole chicken
* 1 tablespoon cooking oil
* half head of native garlic, crushed
* 2 medium tomatoes, cubed
* 1 medium onion, sliced
* 1 teaspoon patis
* peppercorns
* 2 potatoes, quartered or cut into small wedges and fried
* 1 carrot, quartered or cut into chunks
* 2 teaspoon evaporated milk
* 2 bell peppers (green/red) deseeded then cut into strips
Directions:
1.) Cut the chicken into pieces and marinate overnight in 1/3 cup vinegar, 3 cloves of crushed garlic, 2 dried bay leaves or laurel and salt. Put it in a pan and add 1/4 cup water. Bring to boil over high heat.
2.) Once boiling, reduce the heat into low-medium and simmer for 30 minutes or until the meat is tender.
3.) Drain adobo, but reserve the liquid. Remove the bay and onion.
4.) In a pot, heat oil then saute the garlic, tomatoes and onion.
5.) Add the chicken, carrot, patis and peppercorns. Cover to seal flavors.
6.) Pour in the reserved adobo liquid and let it boil.
7.) Add potatoes, then the milk.
8.) Let it simmer then add the bell peppers.
9.) Cook for about 2 minutes more. Serve hot.
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