March 9, 2010
1-1/4 cups fresh kadyos
1 small chicken, cut into serving pieces
2 cups water
2 tablespoons cooking oil
1 teaspoon minced garlic
2 tablespoons sliced onion
1/2 cup sliced tomatoes
4 teaspoons salt
2 cups thinly sliced banana ubad
4 pieces tanglad leaves
Boil kadyos and chicken together until tender.
Separate chicken from kadyos and set aside.
Sauté garlic, onion, tomatoes and boiled chicken.
Season with salt.
Add kadyos and broth.
Add banana ubad and tanglad and cook 10 minutes more.
Remove tanglad leaves before serving.