Filipino Chicken Stew Recipes

Steps:

• Place the chicken in a heavy pan with the water, ginger, peppercorns, soy sauce, carrot, onion, and celery. Boil uncovered over high heat for 25 minutes.
• While that's cooking, heat the oil over high heat in a large frying pan. Add the potatoes, and saute them for 8-10 minutes, or until they are lightly browned on some sides. Set aside.
• Add the potatoes and cabbage to the stew. Lower the heat , and simmer for 10 minutes. Mix well, and serve hot and steaming.

Steps:

• Trim the excess skin and large lumps of fat from the chicken.
• Marinate the chicken pieces with the soy sauce and smashed garlic for 30 minutes.
• Remove the chicken pieces from the marinade (reserve the marinade) and pat dry. Heat the oil in a large, heavy-bottomed pot over medium heat. Once hot, place the chicken legs into the pan, working in batches if necessary, and brown on both sides. When all the pieces are browned, add the bay leaves and cracked peppercorns and cook until aromatic, about 1 minute. Return all the chicken pieces to the pot along with the reserved soy and garlic marinade and add the chicken stock. Bring to a low boil, then reduce to a simmer. Cover and cook until tender, about 40 minutes.
• When the chicken is tender, add the sugar and vinegar. Simmer another 10 minutes. Taste and adjust seasoning. The adobo should have a kick of vinegar but taste balanced. If desired, stir in some of the slurry to thicken the liquid into a sauce. Serve over steamed rice with a fresh grind of black pepper.

Steps:

• 1. Rinse chicken under cold water and pat dry. Cut into 1/2 inch thick pieces. Place aside in a thick pot.
• 2. Make a marinade of vinegar, soy sauce, sugar, garlic, peppercorns, bay leaf, and 1/4 cup of the water and add this to the chicken in the pot. Let sit for about 1/2 hour stirring occasionally.
• 3. Meanwhile, saute the onions in about 1 Tbsp. of oil until translucent and fragrant then put aside.
• 4. Bring the pot of chicken and marinade to a boil and lower the heat. Let it simmer for about 10 minutes then add the mushrooms and remaining water.
• 5. Once again bring to a boil and season with salt if necessary.
• 6. Garnish with cilantro and serve with hot rice.

Steps:

• In a saucepan combine chicken pieces with soy sauce and vinegar, the bay leaves, salt and pepper, set aside preferably in the refrigerator, letting it marinate for 10 minutes or so.
• Chop all veggies, combine and set aside.
• Heat saucepan, bringing to a simmer, cover and cook for 20 minutes. Start rice in a rice cooker if desired.
• Add all other ingredients, simmer covered until vegetables are to desired softness, remove from heat.
• turn on broiler and remove chicken and place on pan and under broiler, broil chicken until a dark brown crust on top (3-5 minutes under broiler) add back to dish.
• place scoop rice in each bowl and top with stew.
• If more liquid is desired in stew, coconut milk can be added at step 4.