Monday, March 30, 2009

Asadong Manok (Tangy Chicken Stew)

Last night, I was looking for a low-maintenance chicken recipe that would minimize prep and at-stove time while maximizing flavor and Fallout 3: The Pitt-playing. We had everything needed for this simple but flavorful chicken stew (original recipe from Filipino Cooking Here and Abroad; my version - which increases the amount of garlic, tomatoes and vinegar relative to the amount of chicken - below):
  • 1-1/2-2 lbs. chicken thighs or other assorted parts
  • 1/4 cup vinegar (prefer cane, used plain white since that's all I had)
  • 4-6 plump cloves garlic, minced
  • salt and freshly-ground pepper to taste
  • 2 tbsp. cooking oil (I used peanut oil in this case)
  • 2 small onions, chopped
  • 1 14. oz. can tomatoes, drained and crushed
  • 1 cup water - produces lots and lots of sauce (original recipe has 1 cup of water for 3-4 lbs. of chicken)
  • 1 bay leaf
  • 1 tbsp. paprika
Marinade the chicken with the vinegar and garlic for at least 30 minutes.

Place the oil in a skillet or pot over medium heat. Add the tomatoes and onions, then saute till the former are mushy (4-7 minutes).

Drain the chicken, reserving the marinade, and add it to the pot. Saute, turning the chicken pieces now and then, till the meat colors slightly (5-10 minutes).

Add the reserved marinade, water, bay leaf and paprika to the pot. Bring to a boil, then simmer for at least 30 minutes, until chicken is tender.

Correct seasoning and serve over white rice.

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