Serves 6
• 1 kilo chicken, cut into serving pieces
• 1 tablespoon patis (fish sauce)
• 1/4 teaspoon pepper
• 2 tablespoons olive oil, for sauteing
• 1 medium onion, sliced
• 1 tablespoon crushed garlic, for sauteing
• 1/4 teaspoon paprika
• 4 saba bananas, each sliced into 3 pieces
• 2 medium size sweet potatoes (camote), peeled, quartered and fried
• 3 cups water
• 1 small cabbage, quartered
• 2 bundles pechay leaves, separated
• 2 tablespoons olive oil, for tomato sauce
• 1/2 tablespoon crushed garlic, for tomato sauce
• 1 cup tomato sauce
Season chicken with patis and pepper. Set aside.
In a skillet, heat 2 tablespoons olive oil. Sauté onion and 1 tablespoon of the garlic until fragrant. Add chicken and sauté until chicken is lightly browned. Add the paprika, saba and sweet potatoes.
Pour in water. Cover and let simmer for 10 to 15 minutes or until chicken is cooked. Add cabbage and pechay. Simmer about 1 minute. Keep warm.
In a saucepan, heat remaining 2 tablespoons oil and sauté remaining garlic. Add tomato sauce and simmer about 1 minute. Set tomato sauce aside.
Arrange chicken and vegetables on a serving platter. Pour broth into a soup bowl or soup tureen. Serve soup and tomato sauce separately.
0 comment.: