A classic Pinoy dish that will make you pucker and ask for more.
Preparation time: 15 minutes
Cooking time: 30 minutes
Serves 3 to 4
1 tablespoon cooking oil
1 medium onion, diced
4 medium tomatoes, diced
4 whole peppercorns
1 tablespoon rock salt
1 kilogram chicken (preferably the thigh or leg part)
1 chicken bouillon
40 grams tamarind soup mix
4-6 cups water
1⁄4 kilogram string beans
1⁄4 kilogram kangkong
1⁄4 kilogram spinach
1 Using a heavy pot on medium heat, sauté onions, tomatoes, whole peppercorns, and salt until the onions become a translucent color, for about 3-4 minutes.
2 Rinse your store bought chicken in running water and set aside. Then add the chicken bouillon, tamarind mix, and chicken to the water. The water must be enough to cover
3 Bring stew to a boil. Once boiling, reduce heat to a simmer and leave it on low heat for about 15 minutes.
4 Soak string beans and kangkong in cold water for 2 minutes. After soaking, dry the vegetables on a clean cloth or paper towel.
5 Cut string beans and spinach into 3 inches and set aside. Then, bring the stew to a light boil and add the vegetables 5 minutes prior to serving to keep the vegetables crisp and crunchy.
This recipe was originally published in the June-July 2016 issue of Breakfast Magazine.