March 26, 2012



Chicken Cocido Ingredients:
60ml (1/4 cup) olive oil
2 chorizo sausages, sliced on the diagonal 1 medium onion, minced
1/2 head garlic, cloves peeled and crushed
1kg (2lb) whole chicken, cut into  serving pieces
500 ml (2 cups) water
2 medium carrots, slices into 1 cm (1/2 in) rounds
2 potatoes, peeled and quartered
2-3 saba bananas (plantains), sliced into 4-cm (2-in) diagonal pieces
500ml (2 ups) canned tomato sauce
1 medium head of cabbage, quartered
Patis (fish sauce)
Calamansi juice to taste

Chicken Cocido Procedures:
1. In a large casserole, heat olive oil about 1 minute. Satue the chorizo until firm, about 2 minutes on each side. Remove from heat and set aside. In same oil, saute onion 1 to 2 minutes, then add garlic and saute until fragrant. Add chicken and brown lightly. Pour in water, bring to the boil then lower heat and simmer for 10 minutes.
2. Add carrots, cook for about 8 minutes, then add potatoes, bananas and chorizo sausage.
3. Stir in tomato sauce and let mixture simmer until chicken, vegetables and bananas are almost tender. Add the cabbage and heat through until cabbage leaves are tender but crisp and chicken is completely cooked.
4. Serve with rice and a dip of patis and calamansi.

Serves 4-6

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